Tiyahor Khar (Cucumber Khar)
Ingredients
- 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
Directions
- 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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