½teaspooncumin seeds (slightly crushed with a rolling pin)
1pinchmustard seeds (optional)
6 to 8curry leaves (optional, torn if too large)
1small green chili (chopped/ slit sub with red chili flakes)
1pinchasafoetida/ hing (optional)
How to make the recipe
How to Make Indian Cucumber Salad
Rinse and pat dry the cucumbers. If you want you may peel them. Chop finely and add to a bowl.
Pour ghee to a small pan/tadka pan and heat on a medium flame. Add the cumin and mustard seeds (optional). When they begin to sizzle and pop, add green chili and curry leaves, followed by hing.
Turn off, cool down slightly. If you want you may remove the chilies & curry leaves with a spoon. Pour the tadka all over the chopped cucumbers & mix well.
Do this when you are ready to serve – Stir in salt, sugar, lemon juice and coriander leaves.
Sprinkle crushed peanuts and serve Indian Cucumber Salad as a side.