Tiyahor Khar (Cucumber Khar)

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Tiyahor Khar (Cucumber Khar)


  • Cucumber: 2 (500) gms
  • Mustard oil: 2 tbsps
  • Fenugreek seeds: a pinch
  • Garlic cloves: 6
  • Fresh chillies (optional): 2
  • Salt and sugar: to taste
  • Kolakhar (Indigenous soda): 1 tbsp
  • Ginger paste: 2 tsps
  • Salt and sugar: to taste
  • Mustard oil: 1 tbsp
  • To garnish: fresh red chillies


    • Peel, wash and dice the cucumber.
    • In a karahi heat oil. Add fenugreek seeds. When black remove from oil.
    • Add garlic, cucumber and green chillies. Sprinkle salt and sugar.
    • Stir well for about half a minute.
    • Reduce heat. Add kolakhar and stir.
    • Cover and cook. Stir occaasionally.
    • When done remove from fire.
    • Garnish with mustard oil and a chilli.
    • Serve Tiyahor Khar with boiled rice.

    Notes: ¼ tsp of sodium bicarbonate can be used in place of Kolakhar.

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