Cucumber Pachadi
Yield
6 servingsPrep
15 minCook
15 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
english cucumber
peeled, diced |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
tamarind
|
*
|
| 2 | each |
green chili peppers
finely chopped |
*
|
| 1 | tablespoon |
brown sugar
|
|
| 4 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
corn oil
|
|
| 1 | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
fenugreek seeds
|
|
| 2 | each |
dried red chiles
|
* |
| ¼ | teaspoon |
asafetida
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
english cucumber
peeled, diced |
*
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
tamarind
|
*
|
| 2 | each |
green chili peppers
finely chopped |
*
|
| 15 | ml |
brown sugar
|
|
| 6E+1 | ml |
cilantro
chopped |
|
| 15 | ml |
corn oil
|
|
| 5 | ml |
mustard seeds
|
|
| 2.5 | ml |
fenugreek seeds
|
|
| 2 | each |
dried red chiles
|
* |
| 1.3 | ml |
asafetida
|
*
|
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 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.
