There is a dish in India called ‘Bheja Fry’ which literally means Brain fry and is also used to denote a situation when you’re head is all messed up! I’ve had Bheja Fry for the past few weeks. And no, its not what I ate! In an exact opposite to Bheja Fry is another synonym – Cool as a Cucumber. With the current state of affairs around me, I wouldn’t mind getting to the cucumber’s state. Coming to the point – Cucumber and Dill salad is as cool as you can get. Soothes the palate as well as the head. Hopefully my mind will unscramble itself soon!
Cucumber and Dill Salad
Prep time: 10 mins
Marinating time: 3 hrs
What you need:
1-2 Cucumbers (regular will do)
1 Tbsp White Vinegar
2 Tbsp Sugar
4 Tbsp Water
1 Tbsp Olive Oil
½ a Handful of Dill
Salt and Pepper to taste
What to do:
Trim and peel the cucumbers. (You can use regular cucumbers here as we marinate them to make them soft. Save the dainty English cucumbers to eat fresh). Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks.
Dissolve sugar and salt in water. Bring to a boil. Cool and add Vinegar. Now add the cucumbers and let it soak for a few hours in the refrigerator.
Drain the cucumbers. Toss with Olive Oil, Dill and seasoning. Savor and enjoy!
P.S. This is Julia Child’s recipe. So yes, it’s pretty much a blind rendition of the masterpiece with little tweaks.