Isn't it strange, how smells trigger memories? The smell and taste of Cucumber takes me back to my childhood days. There were no big grocery stores at the time. A green grocer would wheel his cart around our housing society each evening and all the women from different apartments would come down and gather around his cart buying vegetables. Dhania (Coriander) and Mirch (Green Chilies) were always free then.
During summers when he brought cucumbers, he would cut off a bit from the top so that my mother could sample each before buying to ensure that none were bitter. Such wonderful memories. What I wouldn't give to relive those moments again. My mother made this vegetable during summers.
Ingredients:
Cucumber, 2 medium cubed with the peel on (I have used Lebanese cucumbers here, but I'd recommend you use Indian thin ones, if you can lay your hands on them.)
Mustard Seeds, 1 tbsp
Mustard Oil, 1.5 tbsp
Asafoetida, a pinch
Curry Leaves, 1 sprig
Turmeric Powder, 1 tsp
Salt to taste
Coriander Cumin Powder, 1 tbsp
Amchur (Raw Mango Powder), 1 tbsp
Red Chili Powder, 1 tbsp
Procedure:
1. Heat a wok, once hot add in the mustard oil. Bring it to the smoking point and then cool down. Heat on medium heat and add in the mustard seeds and allow them to splutter.
2. Next throw in the curry leaves and asafoetida.
3. Add in the cubed cucumbers.
4. Add in the turmeric powder and salt and mix well. Cover and cook on medium heat for 8-10 minutes. The small, thin cucumbers that we have in India would cook faster. Our idea is to get them tender but not mushy, so keep an eye on them.
5. Add in the remainder of the spices, raw mango powder, coriander cumin and red chili powder and stir again.
6. Serve hot with chapatis.
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