Ingredients

The following ingredients have 4 Servings
  • 4 Cucumbers (Persian)
  • 1/4-1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 4 tablespoon Peanuts
  • 2 tablespoon Cilantro leaves (chopped)
  • 2 teaspoon Lime juice
  • 1 tablespoon Ghee (or oil for vegan )
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (Hing) (skip for gluten-free )
  • 4-6 Curry Leaves (Kadi Patta)
  • 1 Green Chili Pepper (slit lengthwise, optional )

Instruction

  • Peel the cucumbers. If you prefer, you can skip it too. Cut the ends and discard. Then cut them into small pieces. Then transfer to a medium bowl.
  • On a cutting board, roughly chop the peanuts. You can crush in a mortar pestle or put in a ziploc and crush with a rolling pin or pulse in a grinder to coarsely crush too. Keep aside.
  • In a small saucepan, heat ghee over medium heat. Add the cumin seeds and let them sizzle. Then add hing, curry leaves and green chili. Then cook for another 30 seconds.
  • Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, lime juice and cilantro. Mix well and serve immediately.