Cut the cucumber into any size you want, wash and de-seed them. I have cut them into long pieces, almost 2 inches in size.
Sprinkle 1 tsp salt on them and keep them aside for at least an hour.
After an hour drain the water from the cucumber.
Take out all the dry spices and keep them ready.
Roast the sesame seeds, coriander seeds and cumin seeds on a hot skillet for five to seven minutes, until the sesame becomes golden. Ensure that the spices do not get burnt.
In a grinder drop the green chilies, the roasted spices, olive oil, garlic, salt, and 1/4th cup water.
Grind well until a fine paste is formed.
The paste and the cucumber needs to be mixed now. Check for the salt.
Add some freshly chopped coriander leaves.
Store in an airtight container, in the fridge.