Ingredients:

• 2 medium Cucumbers
• 2 Green chillies
• 1 tsp – coriander, finely chopped
• 1/2 tsp – Tamarind bits
• 1 stalk Curry leaves
• 2 slices tomato, chopped
• 1/2 tsp – Wheat flour
• 1/2 tsp – Dhania powder
• 1/5 tsp – Turmeric powder
• 3/4 tsp – chilli powder
• 3-4 pinches asafetida
• 1/4 tsp – each cumin & Mustard Seeds
• salt to taste
• 1/2 cup – water
• 1 tbsp – oil

Method:

1. Cut cucumbers lengthwise into 1/2 inch wide strips
2. Chop these strips into 1/2 inch pieces.
3. Chop tomatoes, slit green chillies, destalk curry leaves.
4. Dissolve chilli powder, dhania powder, turmeric and salt in the water
5. Heat oil in a heavy pan. Add cumin and mustard seeds, allow to splutter. Add asafoetida.
6. Add chillies, curry leaves and tomatoes. Stir, add cucumber pieces.
7. Stir, add tamarind, cover and cook for 5 minutes.
8. Sprinkle with coriander, add flour, stir and simmer covered for 1 minute.
9. Take off fire, serve hot with phulka, roti or paratha.

Recipe courtesy of Saroj Kering