How to make cucumber pachadi?

Ingredients

2 small sized cucumber (kheera)

1/2 inch ginger (adrak)

2-3 green chillies

2 tblsp coconut (narial) (scraped, optional)

1 1/2 cups yogurt

1 tsp oil (tel)

1/2 tsp mustard seeds (raai)

5-6 curry leaves (kari patta)

2 red chillies whole

salt (namak) to taste

Method

1. Wash and scrub cucumbers thoroughly and then grate with the skin.

2. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.

3. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.

4. Grind together scraped coconut, green chillies and ginger to a fine paste.

5. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.

6. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.

7. Pour it on to the yogurt mixture. Stir it thoroughly.

8. Serve chilled.