Recipe - Cucumber Pachadi

Stephen Ceideburg
2 English cucumbers, peeled,
minced
1 One half teaspoon Salt
1 tablespoon Tamarind paste
2 Green chiles, finely chopped
1 tablespoon Brown sugar
4 tablespoon Chopped cilantro
1 tablespoon Corn oil
1 teaspoon Mustard seeds
One half teaspoon Fenugreek seeds
2 Dried red chiles
One fourth 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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini