Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 English cucumbers, peeled,
-diced
1 1/2 ts Salt
1 tb Tamarind paste
2 Green chiles, finely chopped
1 tb Brown sugar
4 tb Chopped cilantro
1 tb Corn oil
1 ts Mustard seeds
1/2 ts Fenugreek seeds
2 Dried red chiles
1/4 ts Asafetida

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.

Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain
View. From the San Jose Mercury News, 6/9/93.

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