Fresh cucumbers are cooked quickly, tossed with dry spices to retain their crispiness.
- Wash, peel and cut cucumbers into small cubes.
- Heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida and cubes. Mix well.
- Cover and cook till almost tender. Add dry spices. Toss gently. Simmer till the natural water burns out. Cucumbers should remain crunchy. Switch off the gas. Garnish and serve hot.
Preparation Method
- Cucumbers can be cooked with the peels also. Check the bitterness before peeling.
Additional Note
