Categories: Sauces, Vegetarian, Indian 
      Yield: 1 batch 
  
      1 lg Cucumber 
      3 tb Sesame oil 
      1 ts Black mustard seeds 
      1 ts Urad dal, white 
    1/2 ts Methi (fenugreek) 
      2    Dried red chillies 
    1/2 tb Tamcon paste 
      1 pn Hing 
           Salt; to taste 
  
  Peel cucumber, slit into half, scoop out seeds. Slit into further narrow 
  strips and cut tiny pieces as for kachumbar. Should not be grated as this 
  gives no 'bite' feel in the mouth. 
   
  Next, warm the oil and fry all ingredients except the tamarind. Mustard 
  should stop spluttering and dal/methi should turn brown. Drain out these 
  fried spices into a blender, leaving oil behind in pan. 
   
  Add cucumber and stir fry for two minutes, no more. 
   
  Add tamcon to spices in blender and with half the cucumber run on low speed 
  till everything looks coarsely ground and blended. Remove into a bowl, add 
  remaining cucumber pieces and mix well. 
   
    U15297@uicvm.bitnet (Shyamala Parameswaran)