Makes 4 servings
1 tablespoon sesame seeds
3 cucumbers, ends trimmed, peeled, halved lengthwise, and seeded
1 tablespoon unsalted butter
1/4 teaspoon each: kosher salt, white pepper
1 tablespoon each: water, lime juice
2 tablespoons chopped fresh cilantro
1. Lightly toast sesame seeds in a dry skillet over medium heat until golden brown, about two minutes; set aside. Cut cucumber halves crosswise into 2-inch pieces. Cut each piece lengthwise into 1/2-inch-thick julienne sticks.
2. Melt butter in a large skillet over medium heat; add cucumber pieces, salt, and pepper. Cook until cucumber is opaque, about four minutes. Sprinkle with water. Cover; cook until just soft, two minutes.
3. Uncover skillet; raise the heat to high. Cook, shaking pan, until pieces are glazed, about one minute. Transfer to serving dish. Sprinkle with sesame seeds, lime juice, and cilantro.
Note: Julie Sahni, cookbook author and New York-based Indian cooking teacher, suggests adding a pinch of cumin - seeds or ground - to this recipe. It would make a fine side dish for tandoori chicken or a rich fish, such as salmon.
- Adapted from Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color, by Julie Sahni.
Per serving: 60 calories, 66 percent of calories from fat, 5 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 4 grams carbohydrates, 1 gram protein, 125 milligram sodium, 1 gram fiber.
