Cucumber Pachadi

• 1/2 cup Cucumber , diced medium fine
• 1 teaspoon ginger, minced (finely diced)
• 1 cup water
• 1/2 cup thick curd or live plain yogurt
• For the paste
• 2 tablespoons freshly grated coconut
• 1 small green chili
• Grind the above to a paste
• For the temper
• 1/2 teaspoon coconut oil
• 1/2 teaspoon black mustard seeds
• 1 small dries red chilli, torn roughly
• A few curry leaves (if available, otherwise omit)

1. Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
2. Remove from the heat and allow to cool completely.
3. Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
4. To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
5. Add the chili and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.

cucumber, ginger, water, curd, paste, coconut, green chili, temper, coconut oil, black mustard seeds, red chilli, curry

Taken from food52.com/recipes/4377-cucumber-pachadi (may not work)