1 stephen ceideburg
2 english cucumbers, peeled, diced
1 1/2 teaspoon salt
1 tablespoon tamarind paste
2 green chiles, finely chopped
1 tablespoon brown sugar
4 tablespoon chopped cilantro
1 tablespoon corn oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2 dried red chiles
1/4 teaspoon asafetida
Directions: How to Cook Cucumber Pachadi
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 chilies, sugar and cilantro.
In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.
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Posted on 14 May 2008, 11:00 ET
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