• 3 medium sized cucumber
  • 2 green chilies chopped
  • 1 tablespoon mustard oil
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 cup walnuts
  • 1 teaspoon ghee
  • 1/2 teaspoon aamchur powder (dried mango powder)
  • Juice of 1 lemon
  • 2 tablespoon sesame seed powder
  • 1/4 cup walnuts
  • Optional add ins- pomegranate seeds, bell pepper


  1. Toast the sesame seeds in a dry frying pan until golden. Grind the toasted sesame seeds to a fine powder.
  2. Heat ghee. Toast walnuts in the pan. Remove and roughly chop the walnuts. Set aside.
  3. Chop cucumber into chunky batons. Place them in a bowl. Set aside.
  4. Heat the mustard oil in a pan till smoking. Lower heat. Add the green chilies, red chili powder and turmeric. Briefly temper the spices in the oil, then pour on the chopped cucumbers, scraping out all the oil and spices from the pan.
  5. Add the roasted sesame powder to the cucumbers and mix it all together well. Add aamchur. Squeeze juice of 1 lemon. Mix in chopped bell peppers and pomegranates, if you like.
  6. Add salt and chopped walnuts just before serving.