Thursday, 29 August 2013



2 cucumbers
1/2 cup hung yogurt
1/2 cup boiled black gram(kale chane)
salt and black pepper powder to taste
Pomegranate seeds and coriander leaves for garnishing


  1. Peel the cucumbers and check for bitterness.
  2. Cut the cucumber in 1"-1.5" long pieces.
  3. Scoop out , just a little, to get a small cavity in each piece of cucumber with the back of a teaspoon or a scoop.
  4. Mix hung yogurt,boiled black gram,salt and pepper powder in a bowl.
  5. Fill the cavity of cucumber with this filling.
  6. Garnish with coriander or mint leave and pomegranate seeds.
  7. Keep them in the refrigerator and serve chilled.

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