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Cucumber Pachadi

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Submitted by befree

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

60 min

Ingredients

2 2
EACH EACH ENGLISH CUCUMBER
peeled, diced *
1 ½ 7.5
TEASPOONS ML SALT
1 15
TABLESPOON ML TAMARIND *
2 2
EACH EACH GREEN CHILI PEPPERS
finely chopped *
1 15
TABLESPOON ML BROWN SUGAR
4 6E+1
TABLESPOONS ML CILANTRO
chopped
1 15
TABLESPOON ML CORN OIL
1 5
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML FENUGREEK SEEDS
2 2
EACH EACH DRIED RED CHILES *
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 35 59% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 774mg 32%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 1% • Vitamin C 27%
Calcium 2% • Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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