• Cooking Time:
  • Servings: 4
  • Preparation Time: 5


Madhur Jaffrey is one of my all-time favourite cooks- I've never tried a recipe of hers I did not absolutely love and adopt (FYI, I've only tried her veggies and legumes recipes and I veganize them when needed and never use as much oil as she does). This recipe comes from her Indian Cooking cookbook. It's a refreshing and crunchy recipe that accompanies well any indian dish. It is best when prepared just before you eat.


  • 25 cm of cucumbers
  • 1/3 tsp salt
  • 1/8 tsp cayenne pepper
  • Freshly ground pepper
  • 1/3 tsp ground, roasted cumin seeds
  • 3 Tbsp of lemon juice (approx. 3/4 lemon)


  • Peel the cucumber (I often leave the skin on) and cut in wedges. To do so, cut them in half, crosswise. Now cut each half into 4 sections, lengthwise.
  • Arrange the wedges on a plate.
  • Sprinkle the salt, cayenne pepper, black pepper, ground roasted cumin seeds, and lemon juice.
  • Serve immediately.

Categories: Indian  Misc. Condiment 

Author Credit: Madhur Jaffrey

Website Credit: http://uktv.co.uk/food/recipe/aid/534272#comments

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