This is an easy vegan salad which can be stored in the fridge for 2 days. Adjust the heat by changing the number of chilies.
3 tbsp of tamarind paste
100 ml of water
3 tbsp jaggery powder or brown sugar
3 tbsp of sesame seeds
1 or 2 dry red chilies
1 tsp mustard seeds
2 tbsp olive oil
1 tbsp chopped coriander leaves
2 cucumbers cut into tiny cubes
Take a dry pan on a medium flame. Roast chilies and sesame seeds for 2 minutes and turn off the stove .After 5 minutes, grind them to a coarse powder. To a medium sized bowl, add water ,tamarind paste, salt and jaggery/ brown sugar. Add the powdered sesame and chili mixture. Mix thoroughly. Add cucumber to this and mix. In the dry pan already used, heat olive oil and add mustard seeds.Once the splutter starts, turn off the stove and add coriander leaves.Add this to the bowl containing other ingredients and mix.Serve.