Cucumber pachadi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | English cucumbers, peeled, diced | |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Tamarind paste |
| 2 | Green chiles, finely chopped | |
| 1 | tablespoon | Brown sugar |
| 4 | tablespoons | Chopped cilantro |
| 1 | tablespoon | Corn oil |
| 1 | teaspoon | Mustard seeds |
| ½ | teaspoon | Fenugreek seeds |
| 2 | Dried red chiles | |
| ¼ | teaspoon | Asafetida |
Directions
Mix cucumbers and salt in a colander and set aside for half an hour.
Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro.
In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.