Try this Cucumber Pachadi recipe, or contribute your own.
Suggest a better descriptionMix 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. Courtesy, Sue Sista of "Sues India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 157 | ||
Calories from Fat: 129 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 81.8mg | 2 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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