Peel the cucumber and cut into small pieces. Steam the cucumber and red gram dal separately in a pressure cooker.
Soak tamarind for 15 to 20 minutes in minimum water and strain the juice.
Blend the steamed cucumber and dal thoroughly. Make certain that there are no lumps seen.
Place a kadai on the stove, pour required amount of oil and season with mustard, cumin seeds, onion, curry leaves, red, green chillies and asafoetida.
To the seasoning, add tamarind extract and cucumber dal blend.
Add salt and leave it to boil for 10 minutes.
Garnish with chopped coriander leaves and serve with rice or chapatti.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.