Cucumber Pachadi (chutney)

Ingredients	Quantity
English cucumber – peeled and diced	2
Salt	1 ½ tsp
Tamarind paste	1 tbsp
Green chillies – finely chopped	2
Brown sugar	1 tbsp
Chopped cilantro	4 tbsp
Corn oil	1 tbsp
Mustard seeds	1 tsp
Fenugreek seeds	½ tsp
Dried red chillies	2
Asafoetida	¼ tsp

Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.