In a bowl, stir together 1 cup (150 g) very finely chopped sweet onion or spring onions (scallions), 4–6 tablespoons finely chopped fresh mint, 2 tablespoons finely chopped fresh coriander (cilantro), 1 finely chopped fresh green chilli (or to taste) and 1½ cups (350 g) natural (plain) yogurt. In a dry frying pan over high heat, fry 2 teaspoons cumin seeds, stirring constantly until fragrant; immediately tip over the raita and serve.