Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        cucumbers
   2                    green chillies
   1      teaspoon      coriander finely chopped
     1/2  teaspoon      tamarind bits
   1      stalk         curryleaves
   2      slices        tomato chopped
     1/2  teaspoon      wheat flour
     1/2  teaspoon      dhania powder
     1/4  teaspoon      turmeric powder
     3/4  teaspoon      chilli powder
   3      pinches       asafoetida -- (3 to 4)
     1/4  teaspoon      cumin & mustard seeds
                        salt to taste
     1/2  cup           water
   1      tablespoon    oil

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.