Fresh Cucumber Vegetable Recipe - Cooking Index
Fresh Cucumber Vegetable Recipe - Cooking Index
| 2 teaspoons | Cucumbers (medium) | |
| 2 | Green chillies | |
| 1 teaspoon | Coriander finely chopped | |
| 1/2 teaspoon | Tamarind bits | |
| 1 x | Curryleaves | |
| 2 x | Tomato chopped | |
| 1/2 teaspoon | Wheat flour | |
| 1/2 teaspoon | Dhania powder | |
| 1/4 teaspoon | Turmeric powder | |
| 3/4 teaspoon | Chilli powder | |
| 3 x | Asafoetida - (3 to 4) | |
| 1/4 teaspoon | Cumin & mustard seeds | |
| Salt to taste | ||
| 1/2 cup | Water | |
| 1 tablespoon | Oil |
Cut cucumbers lengthwise in 1/2" wide strips
Chop these strips into 1/2" 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.
Source:
World of the East Vegetarian Cooking by Madhur Jaffrey
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