Ingredients:
Cucumber – 500 gms, cut into 2 inch pieces
Gingelly Seeds – 1 tbsp, dry roasted
Cumin Seeds – 1 tsp, dry roasted
Yoghurt – 1 tsp
Salt to Taste
Mustard Oil – 1 tbsp
Fenugreek Seeds – 1/4 tsp
Green Chillies – 2, slit in 4, deseeded
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Green Coriander – 1/2 tsp, chopped
Method:
1. Remove the cucumber seeds, mix in the salt.
2. Grind the Gingelly seeds and cumin seeds together.
3. Add the yoghurt and 2 tbsp water to make a paste.
4. Add a little salt.
5. Squeeze the cucumber to remove the excess water.
6. Rub well with the prepared paste.
7. Heat the oil in a pan; add the fenugreek seeds and green chillies.
8. Remove from the flame.
9. Mix in turmeric powder and red chilli powder.
10. Pour this mixture over the cucumber.
11. Mix well, adding 1 to 2 tsp water.
12. Garnish coriander and serve cold.
