Ingredients :Lemon Cucumber : 1 cup (Peeled, seeded and cubed)
Onion : 1
Tomato : 1
Tamarind : Gooseberry sized ball
Powdered Jaggery : 2 tsp
Rice Flour : 2 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/4 tsp
Fenugreek Seeds : 1/4 tsp
A big pinch of turmeric powder
Curry Leaves : 1 sprig
Fresh Coriander Leaves : 1 or 2 sprigs
Red Chilli Powder : 1/2 tsp
A pinch of hing
Salt to taste
Oil : 1 tsp
Method :
Wash and cut the tomato into medium size pieces and set aside. Peel and chop the onion into lengthwise and set aside. Soak the tamarind in water and extract the juice and keep it aside. In a cooking vessel, add the cucumber cubes, chopped onion, chopped tomato and enough water and cook for 5 minutes. Now add the tamarind extract, salt, red chilli powder, rice flour, turmeric powder, powdered jaggery and two cups of water to it and let it cook for 10 minutes. When it's done, switch off the heat and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter. When the seeds stop tossing, add the curry leaves and hing and fry for a few seconds. Turn off the heat and add it to the cucumber stew and mix well. Serve with warm steamed rice with a dollop of ghee.
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