Fresh cucumber vegetable
1 servings
Ingredients
| Quantity | 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 |
Directions
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.