1. Make a solution of all dry masala powders in 1/2 cup water, keep aside.
2. Chop cucumber into medium sized pieces (half inch or bigger).
3. Heat oil in a heavy sauce pan.
4. Add seeds, asafetida, curryleaves, green chilli, allow to splutter.
5. Add masala paste, tamarind, stirfry for a minute.
6. Add tomato, cucumber, coconut, cover and simmer.
7. When cucumber is cooked but still firm to touch, take off lid.
8. Add salt, mix well.
9. Sprinkle wheat flour, mix well.
10. Allow any excess moisture to evaporate, before pouring into serving bowl.
11. Garnish with chopped coriander.
12. Serve immediately with phulkas, puris or rice.

Making time: 15 minutes
Makes: 2-3 servings
Shelflife: 1 day