Take hung curd and mix it well with the help of a spoon for a smooth consistency. Keep it aside.
Heat oil in a small kadhai or pan. Add mustard seeds, hing, chopped green chili and curry patta. Let it splutter.
Add cucumber cubes and mix. Close the kadhai with a lid. Let it cook on low flame for 2-3 minutes. It will get cooked with the steam. Now add turmeric powder and salt. Mix well and switch off the gas.
Once cooled down, mix this mixture to curd and garnish it with freshly chopped coriander leaves.
Serve it as a side dish. It’s more like a chutney or semi thick raita. Have it with roti or rice.