Preparation:
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. |
