Strain 2 cups of yoghurt to remove excess water for approximately 1 hour.
Peel and deseed 1 cucumber, then shred it.
Sprinkle salt on the shredded cucumber and set aside for 15 minutes.
Drain excess water from the cucumber.
Deseed and dice 1 tomato.
Dice 1 onion and crush 1-2 garlic cloves (optional).
Combine the cucumber, tomato, onion, and garlic with the strained yoghurt.
Roast 2 teaspoons of cumin seeds until brown, then add them to the raita mixture.
Chill the raita in the fridge for a couple of hours to allow the flavors to blend before serving.