Method :
Peel cucumber. Remove seeds and cut into very thin long pieces. Keep aside mixed with a little salt (about 1 tsp). Squeeze out the water from the cucumber pieces, add 2 cups curds and salt to taste. Crush 3/4 spoon mustard and the green chillies and add it to the cucumber together with the grated coconut. In a frying pan heat one oz ghee, put the remaining mustard into it. When mustard seeds crackle, add the broken red chillies and fry. Pour the whole thing into kichadi. Stir well and use. |
