From the San Jose Mercury News, 6/9/93; Serving Size: 6
Mix cucumbers and salt in a colander and set aside for half an hour.
- 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 t Mustard seeds
- 1/2 ts Fenugreek seeds
- 2 Dried red chiles
- 1/4 ts Asafetida
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.