500 g (1.1 lb) Cucumber (khira)
1 tbsp (10 g) Sesame (tit) seeds
1 tsp (2 g) Cumin (jeera) seeds
6 grains Timmur, dry roasted (optional)
1 tsp (5 g) Yoghurt (dahi)
Salt to taste
1 tbsp (15 ml) Mustard (sarson) oil
1/4 tsp Fenugreek seeds (methi dana)
1/4 tsp (1 1/2 g) Jimmu, optional
2 Green chillies, slit in 4, deseeded
2 pinches Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
1/2 tsp Green coriander (hara dhaniya)
1 tsp (5 ml) Lemon (nimbu) juice
1 tbsp (10 g) Sesame (tit) seeds
1 tsp (2 g) Cumin (jeera) seeds
6 grains Timmur, dry roasted (optional)
1 tsp (5 g) Yoghurt (dahi)
Salt to taste
1 tbsp (15 ml) Mustard (sarson) oil
1/4 tsp Fenugreek seeds (methi dana)
1/4 tsp (1 1/2 g) Jimmu, optional
2 Green chillies, slit in 4, deseeded
2 pinches Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
1/2 tsp Green coriander (hara dhaniya)
1 tsp (5 ml) Lemon (nimbu) juice
method
1. Wash, peel, and cut the cucumbers into 2 inch-long pieces. Discard the seeds, mix in salt and keep aside.
2. Dry roast and grind together the sesame seeds, cumin seeds, and timmur. Mix with yoghurt and 2 - 3 tbsp water to make a paste. Add a little salt.
3. Squeeze the cucumber to remove excess water. Rub well with the prepared paste.
4. Heat the oil in a pan; add fenugreek seeds, jimmu, and green chillies. Remove from heat; add turmeric powder and red chilli powder and pour over the cucumber. Mix very well, adding 1-2 tsp water. Garnish with green coriander and sprinkle lemon juice. Serve cold.
2. Dry roast and grind together the sesame seeds, cumin seeds, and timmur. Mix with yoghurt and 2 - 3 tbsp water to make a paste. Add a little salt.
3. Squeeze the cucumber to remove excess water. Rub well with the prepared paste.
4. Heat the oil in a pan; add fenugreek seeds, jimmu, and green chillies. Remove from heat; add turmeric powder and red chilli powder and pour over the cucumber. Mix very well, adding 1-2 tsp water. Garnish with green coriander and sprinkle lemon juice. Serve cold.
serving amount
serves: 2-4
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