INGREDIENTS:
Cucumber – 1 medium size
Green chilies – 2
Salt – As required
Asafoetida – a pinch
Mustard seeds – ½ tsp
Curry leaves and Coriander leaves – few
Yogurt – 2 cups
Oil – 1/4 tsp
METHOD:
· Beat the yogurt until smooth.
· Peel the skin of the cucumber and cut into small cubes.
· Add the cucumber to the yogurt and add necessary salt and asafoetida.
· Heat little oil in pan, add mustard seeds, once they splutter add the green chilies and curry leaves. Add to the yogurt-cucumber mixture once it cools.
· Garnish with coriander leaves. Refrigerate until serving.