3 tablespoons of ghee
½ tsp of black mustard seeds
½ tsp cumin seeds
1 pinch of hing
4 curry leaves, fresh or dried
1 handful of cilantro leaves, chopped
1 pinch cayenne or ½ small chili, chopped
½ cup of plain yogurt
Skin and grate the cucumbers. Pour off and discard any excess juice. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop. Add the cayenne or chili and cilantro, shake and take the pan off the heat. Stir the yogurt and grated cucumber together in a bowl. Add the cooled spiced to the yogurt mixture, mix well and serve.
Serves 4-6 as a side dish,1 or 2 spoonful's per person
Cucumber is cooking and sweet but the skin is bitter.
Both the cucumber and the yogurt in this recipe can provoke kapha.
Kapha can eat this occasionally, with extra hing and mustard seeds.