India Cucumber Pachadi

[Guest guest]

India Cucumber Pachadi

 

2 English cucumbers, peeled and diced

1 1/2 teaspoons salt

1 tablespoon tamarind paste

2 green chiles, finely chopped

1 tablespoon brown sugar

4 tablespoons chopped cilantro

1 tablespoon corn oil

1 tablespoon mustard seeds

1/2 teaspoon fenugreek seeds

2 dried red chiles

1/4 teaspoon 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 chiles, sugar and cilantro.

In a small saucepan or skillet, heat oil until hot.

Lower heat and add mustard seeds, fenugreek, red chiles and asafetida.

Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve

cold.

Makes 6 servings.

 

 

[Guest guest]

HI FOLKS I AM AN INDIAN TOO AND THIS PACHDI OF MINE IS A FASTER

......CHILD'S PLAY IN FACT!!!

 

FINE CHOP CUCUMBERS.

 

ADD SUFFICIENT YOGHURT TO COVER THE CHOPPED CUCUMBER.

 

NOW TOP WITH A GENEROUS AMOUNT OF FINE CHOPPED CILANTRO

 

,FINE CHOPPED GREEN CHILLIES,OR YOU CAN SUBSTITUTE GREEN TOBASCO,SALT

AND SUGAR.

 

FINALLY ADD GENEROUSLY COARSELY POUNDED ROASTED PEANUTS...AND

 

JUST TOSS THE WHOLE MIXTURE!!! VOILA IT IS PACHADI......SIMPLE ,VEG,AND

 

CONSIDERED SPIRITUAL FOOD!! GOOD TO PARTAKE WITH FESTIVAL FASTS

 

HAPPY RELISHING

, " AJ "

<coolcook wrote:

>

> India Cucumber Pachadi

>

> 2 English cucumbers, peeled and diced

> 1 1/2 teaspoons salt

> 1 tablespoon tamarind paste

> 2 green chiles, finely chopped

> 1 tablespoon brown sugar

> 4 tablespoons chopped cilantro

> 1 tablespoon corn oil

> 1 tablespoon mustard seeds

> 1/2 teaspoon fenugreek seeds

> 2 dried red chiles

> 1/4 teaspoon 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 chiles, sugar and cilantro.

> In a small saucepan or skillet, heat oil until hot.

> Lower heat and add mustard seeds, fenugreek, red chiles and asafetida.

> Cook, stirring, until mustard seeds crackle. Add to cucumber mixture.

Serve cold.

> Makes 6 servings.

>

>