2-3 Cucumbers
3 Tomatoes
1 Green chili
1/2 teaspoon Red chili powder
1/4 teaspoon Turmeric powder
1/2 teaspoon Sugar
Salt to taste
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
a pinch Asafoetida powder
2 teaspoons Oil
Cut the cucumber into 1-cm cubes. Cut the tomato into similar sized chunks. Chop the green chili finely. Heat the oil in a pan. When hot, set heat to low and add cumin seeds, mustard seeds and asafoetida powder. When the cumin seeds have crackled, add chopped green chilies. Add turmeric powder next, follow immediately with the chopped cucumber and tomatoes. Stir the vegetables. Add red chili powder, salt and sugar and mix well. Cook covered on medium heat. Add a few tablespoons of water if it gets too dry. Stir a couple of times in between to make sure the vegetables cook evenly. Take cucumber tomato curry off the heat when the vegetables have softened but still retain their shape. This should take around 6-7 minutes. Cucumber tomato curry is ready to eat. Serve hot with chapatis.