Instructions: Cut cucumbers lengthwise in 1/2" wide strips

Chop these strips into 1/2" pieces.

Chop tomatoes too, slit green chillies, destalk curry leaves.

Dissolve chilli powder, dhania powder, turmeric and salt in the water

Heat oil in a heavy pan. Add seeds, allow to splutter. Add asafoetida.

Add chillies, curryleaves and tomatoes. Stir, add cucumber pieces.

Stir, add tamarind, cover and cook for 5 minutes.

Sprinkle coriander add flour, stir and simmer covered for 1 minute.

Take off fire, serve hot with phulka, roti or paratha.

Making time: 15 minutes

Makes: 2 servings

Shelflife: Best fresh, though refrigeration and reheating is also ok.

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