Yellow Cucumber Pickle

Ingredients:

Yellow Cucumber 1/2
Red Chili Powder 1/2 Cup
Salt 1/8 Cup

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Fenugreek Seeds 3
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1/2 Cup

Method of preparation:

Wash, remove ends and pat dry yellow cucumber.
Halve, discard seeds and chop yellow cucumber into small pieces.

In a mixing bowl, mix together red chili powder and salt.
Stir in chopped cucumber pieces.

Heat oil in a pan on medium heat.
Add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat.
Let the oil cool off to room temperature and add the oil to the above bowl with cucumber pieces.
Stir well and store the pickle in a tight jar.
Serve yellow cucumber pickle with steamed rice.

Notes: Make sure yellow cucumber is not sweet or soft.

Suggestions: If cucumber is not sour enough, add a tbsp or two of lemon juice to the pickle.
Other Names: Yellow Cucumber Pickle, Dosakaya Pickle.