Cucumber yogurt salad


•2 cucumbers
•2 C yogurt
•1½ Tsp salt
•1 Tsp ghee
•1 Tsp cumin seeds
•¼ Tsp ekadashi hing
•7-8 fresh curry leaves
•1 green chili chopped
1. Peel and grate the cucumber. Squeeze the water from the cucumber and keep aside.
2. In a mixing bowl, whisk the yogurt. Add the salt and cucumber.
3. Heat the oil in a small pan over moderate heat. Add the cumin seeds when they darken a few shades add hing, curry leaves and chili. Stir-fry for 30 and add to the cucumber and yogurt mixture. Serve with quinoa pilaf.
By Anand Lila Devi Dasi 

Author: ISKCON Desire Tree

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