2 - tsp. cumin seeds
520 - grams Lebanese cucumbers
2 - tbsp. lemon juice
1 - tbsp. peanut oil
1 - Birdseye chili, seeded, chopped finely
1 - tbsp. chopped fresh mint leaves
- Add cumin seeds to heat dry frying pan; cook, stirring, until fragrant.
- Cut cucumbers into 3 equal pcs. ; cut each piece into 8 wedges.
- Combine cucumber with seeds and remaining ingredients in large bowl; toss to combine.
Preparation must be 6 hours ahead.
Recipe By: Rogan Josh
From: Magazine (The Australian Women’s Weekly June 1999)