|1 teaspoon||Coriander finely chopped|
|½ teaspoon||Tamarind bits|
|2 slices||Tomato chopped|
|½ teaspoon||Wheat flour|
|½ teaspoon||Dhania powder|
|¼ teaspoon||Turmeric powder|
|¾ teaspoon||Chilli powder|
|3||Pinches asafoetida; (3 to 4)|
|¼ teaspoon||Cumin & mustard seeds|
|Salt to taste|
Cut cucumbers lengthwise in ½" wide strips Chop these strips into ½" pieces.
Chop tomatoes too, slit green chillies, destalk curry leaves.
Dissolve chilli powder, dhania powder, turmeric and salt in the water Heat oil in a heavy pan. Add seeds, allow to splutter. Add asafoetida.
Add chillies, curryleaves and tomatoes. Stir, add cucumber pieces.
Stir, add tamarind, cover and cook for 5 minutes.
Sprinkle coriander add flour, stir and simmer covered for 1 minute.
Take off fire, serve hot with phulka, roti or paratha.
Making time: 15 minutes
Makes: 2 servings
Shelflife: Best fresh, though refrigeration and reheating is also ok.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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