Wednesday, May 18, 2011

Cumin Cucumber Wedges


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)

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