INGREDIENTS:

1 cup brown  rice or  corn  rotini pasta
1 tablespoon oil, corn or canola
2 pickle cucumbers or any  cucumbers, wash and cut in small 1/2 inch pieces (if you don’t have or don’t like cucumbers, you can substitute a crunchy vegetable such as. green beans, edamame, any bell peppers or zucchini)
1/2 teaspoon cumin seeds
1/4  Ajwain (caraway) seeds
1/4 teaspoon turmeric
1/2  teaspoon red chili powder (or you can use paprika For a smokier taste)
1 teaspoon cumin and coriander seed powder
salt to taste

METHOD:

Boil 4 cups of water in a pot. Add a teaspoon of salt and some olive oil while water is boiling. Add pasta and cook according to package instructions or about 5 to 7 minutes. Pasta should be al dente and not over cooked.

Drain the pasta and rinse it with cold water to stop it from cooking. Let it cool.

On medium low heat, add oil to a saucepan and let it get hot. Add the cumin and ajwain seeds. Let them splutter and then add half of the turmeric and chili powders. Let it cook for five seconds.

Add cucumbers and salt. Mix gently. Let it cook for two minutes, mixing while cooking.  The cucumbers should stay firm and should not over cook.

Add the remaining turmeric and chili powders as well as the cumin and coriander powder. Mix well. Add the pasta and mix well. Let it cook for an additional 1-2 minutes and remove from heat.

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Serve warm. This dish has a wonderful flavor and the cucumber makes it very refreshing and light. It is wonderful for a hot summer day.

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free, Soy Free and Dairy Free.