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
When mustard seeds crackle, add the broken red chillies
and fry. Pour the whole thing into kichadi. Stir well and use.