Fresh cucumbers are cooked quickly, tossed with dry spices to retain their crispiness.
- Wash, peel and cut cucumbers into small cubes.
- Heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida and cubes. Mix well.
- Cover and cook till almost tender. Add dry spices. Toss gently. Simmer till the natural water burns out. Cucumbers should remain crunchy. Switch off the gas. Garnish and serve hot.
- Cucumbers can be cooked with the peels also. Check the bitterness before peeling.