Fresh cucumber vegetable

Yield: 1 servings

Measure Ingredient
2 mediums Cucumbers
2 Green chillies
1 teaspoon Coriander finely chopped
½ teaspoon Tamarind bits
1 Stalk curryleaves
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
½ cup Water
1 tablespoon Oil

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.

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