Cucumber Pachadi

Course : Curry
Serves: 6
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2 medium English cucumbers -- peeled and diced
1 1/2 teaspoons salt
1 tablespoon tamarind paste
2 medium green chiles -- finely chopped
1 tablespoon brown sugar
4 tablespoons chopped cilantro
1 tablespoon corn oil
1 tablespoon mustard seeds
1/2 teaspoon fenugreek seeds
2 medium dried red chiles
1/4 teaspoon asafetida

Preparation / Directions:

Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chiles, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chiles and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.

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