SPICY CUCUMBER WEDGES (Indian kheere ke tukray, for four)

275g (10 ounces) cucumber (about 25cm/10 inches – about 1 large English cucumber)

1/3 teaspoons salt

1/8 teaspoon cayenne pepper

freshly ground black pepper

1/3 teaspoon ground roasted cumin seeds

juice of ¾ lemon (approximately)


1.  Peel the cucumber and cut it in half, crosswise.  Now cut each half into quarters, lengthwise.  Arrange the wedges on a plate.  Sprinkle with the salt, cayenne, black pepper, ground cumin seeds and lemon juice.

2.  Serve immediately.

adapted from Madhur Jaffrey’s Indian Cooking

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