|
Ingredients : 2
medium cucumber
1/4 cup desiccated coconut
3
tablespoons hot water
1 fresh green chilies, seeded and chopped
1
1/2 cups yogurt
1
teaspoon ghee
1
teaspoon black mustard seeds
1/2 teaspoon black cumin seeds
1
teaspoon salt
Method :
Peel and seed the cucumbers before grating
coarsely. Sprinkle hot water on the coconut and toss lightly until the
coconut is moistened. Mix the cucumbers, chilies, coconut and salt into
the yogurt. Heat a small pan with ghee and fry the seeds until the
mustard seeds start to pop. Remove from heat and add into the yogurt
mixture. Serve cold.
|
