Mustardy Lemon Cucumber

17 Dec

Dosakaya Ava Pettina Kura


Lemon Cucumber 1
Onion 1
Tamarind 1/2 inch piece
Green Chile 1
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel, deseed and chop cucumber into small pieces.
Peel and finely chop onion.
Remove stem, wash and slit green chile.
Grind mustard seeds and red chiles into fine powder and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, onion, tamarind, chopped cucumber, turmeric powder and salt.
Cook covered on low flame until cucumber pieces turn soft but not mushy.
Stir in mustard seeds red chile powder and remove from heat.
Serve with steamed rice or roti.

Notes: Choose a raw firm cucumber to avoid sweetening this dish.


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