Ingredients:

• 2 – medium Cucumbers
• 1 – green chilli, slit
• 1 stalk – Curry leaves
• 1 – long strip tamarind, broken in small pieces
• 1/2 – small tomato, chopped
• 1/2 tbsp – coconut, grated (optional)
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – Coriander seed (dhania) powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2-3 pinches – Asafoetida
• 1/4 tsp – each mustard and Cumin seeds
• 1/4 tsp – Wheat flour
• 1 tbsp – oil
• Salt to taste

Method:

1. Make a solution of all dry masala powders in 1/2 cup water, keep aside.
2. Chop cucumber into medium sized pieces (half inch or bigger).
3. Heat oil in a heavy sauce pan.
4. Add seeds, asafoetida, curry leaves, green chilli, allow to splutter.
5. Add masala paste, tamarind, stir-fry for a minute.
6. Add tomato, cucumber, coconut, cover and simmer.
7. When cucumber is cooked but still firm to touch take off lid.
8. Add salt, mix well.
9. Sprinkle wheat flour, mix well.
10. Allow any excess moisture to evaporate before pouring into serving bowl.
11. Garnish with chopped coriander.
12. Serve immediately with phulkas, puris or rice.

Recipe courtesy of Saroj Kering