Equipment
- 1 Bowl
- 1 Pan
- 1 Spoon
Ingredients
Vegetables
- 2 cup chopped cucumber
- 1/4 cup cilantro
Oil
- 1 tsp oil (Any vegetable oil of your choice)
Spices
- ¼ tsp ground turmeric
- ¼ tsp curry powder
- ¼ tsp red chili powder
Seasoning
- ¼ tsp salt to taste
- ½ tsp sichuan pepper (timmur ko chhop)
- ¼ tsp fenugreek seeds
- 1½ tbsp black sesame powder (Roasted & powdered)
- ½ tbsp lemon
Instructions
- Transfer chopped cucumber to the bowl. Add salt and let it sit for 10 mins. Remove all the excess water and let it sit aside.2 cup chopped cucumber
- Add sesame powder, lemon, cilantro, salt, and sichuan red chili pepper to the bowl.¼ tsp salt to taste, ½ tsp sichuan pepper (timmur ko chhop), 1½ tbsp black sesame powder, ½ tbsp lemon, 1/4 cup cilantro
- Heat oil in the pan. Once hot, add fenugreek seeds.1 tsp oil, ¼ tsp fenugreek seeds
- Add all seasoning, turmeric powder, curry powder, and red kashmiri chili powder to the pan. Let it cook for a min.¼ tsp ground turmeric, ¼ tsp curry powder, ¼ tsp red chili powder
- Pour oil into the bowl. Combine everything well.
- The cucumber achar is ready. You can serve it with rice or eat it on its own.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 200mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!