Ingredients

• 2 - medium cucumbers
• 1 - green chilli, slit
• 1 stalk - curry leaves
• 1 - long strip tamarind, broken in small pieces
• 1/2 - small tomato, chopped
• 1/2 tbsp - coconut, grated (optional)
• 1 tsp - coriander leaves, finely chopped
• 1/2 tsp - coriander seed (dhania) powder
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 2-3 pinches - asafoetida
• 1/4 tsp - each mustard and cumin seeds
• 1/4 tsp - wheat flour
• 1 tbsp - oil
• Salt to taste

How to Make Masala Cucumber Sabzi

• Make a solution of all dry masala powders in 1/2 cup water, keep aside.
• Chop cucumber into medium sized pieces (half inch or bigger).
• Heat oil in a heavy sauce pan.
• Add seeds, asafoetida, curry leaves, green chilli, allow to splutter.
• Add masala paste, tamarind, stir-fry for a minute.
• Add tomato, cucumber, coconut, cover and simmer.
• When cucumber is cooked but still firm to touch take off lid.
• Add salt, mix well.
• Sprinkle wheat flour, mix well.
• Allow any excess moisture to evaporate before pouring into serving bowl.
• Garnish with chopped coriander.
• Serve immediately with phulkas, puris or rice.