This simple recipe from Central India is a great appetizer on a hot summer day or to add some freshness to your next barbecue dinner!
Place the chili in a hot pan and toast for a few seconds. Add the coriander and a few seconds later, the cumin. Transfer the spices into a mortar as soon as they become odorant. Grind to a grainy powder.
Cut the cucumber into sticks and place on a plate. Squeeze the lime on top.
Sprinkle with the spices, salt and pepper to taste. Serve.