It was a cool breezy summer evening as I sat with my friends sharing a lot of good times. A time that went so swiftly that none of us realized that dusk had gone a long time back and it was time for supper. I was too lazy to cook an elaborate supper as we all had a very sumptuous late lunch and tea followed soon after.
So we decided to have a light supper and ended up making the most of the only vegetable in our sight - The ever loving Cucumber. I am sure all of you would relish this the way my friends did, lapping up every trace of it. So here we go.
Ingredients:
1 long tender
cucumber weighing approximately half a kilo.
2 tablespoons
ghee
3 green chilies,
chopped
1 tablespoon Refined
flour
3 tablespoons White
Vinegar
Salt and pepper
to taste
A handful of
fresh coriander leaves, chopped
Method:
Peel the
cucumbers, halve it lengthwise into fours, de-seed it and cut into thin strips
of three inches length. Boil this in a
little saline water for ten minutes.
Drain off the water by placing the cucumbers in a sieve, BUT retain the water in which the
cucumbers were boiled.
Heat a stainless
steel wok on low fire with ghee. When
the ghee melts, add the green chilies and cucumber and sprinkle the refined
flour. Mix well, without browning. Gradually, add one cup of water in which the
cucumbers were boiled. Stir well to avoid lumps and pour the
vinegar. Let it simmer for ten minutes. Transfer to individual bowls.
Garnish with
pepper, salt and coriander leaves and serve hot with toasted garlic bread slices.
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