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