Peel the cucumber, cut it lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off any moisture with paper towels. Toast the cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir Dairy Valley Yoghurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine the mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.