Dosakaya (Yellow Cucumber) pickle

I have always liked this crunchy pickle that Andhraites make.  And never realised it was so simple. It is no work at all.  I saw this at Sailu's Food and made it with a little variation.  One extra ingredient and less oil.

Yellow cucumber - this picture is from Tarla Dalal site - here they look more like yellow water melons, but they are tinier - like an apple or a pear.

Ingredients:
Dosakaya - 1
Chilie powder - 4 tbsp
Salt - 1-2 tbsp
Mustard powder - 1/4 tbsp
Fenugreek (Methi) powder - 1/4 tsp
Oil - 4-5 tbsp.  I must have used only 2 spoons.  Preferably raw til (sesame) oil, but here I used refined vegetable oil
Seaoning - optional - oil and mustard seeds

Like for any pickle, there should be no moisture - even though this one is a temporary pickle - it is better to make sure there is no extra water content. The cucumber should be washed and wiped totally dry.
The skin is retained in the pickle since it adds to the crunch, which is the best part of the pickle!

Cut open the cucumber and de-seed. Make into even sized cubes.
Mustard and Fenugreek should be dry roasted, powdered, cooled and added to the cut pieces
Add the salt and chilie powder.  Salt can be adjusted later on also.
Mix. Cover and keep.  ( Since the temperatures have soared here, I cling wrapped the dish and kept it in the refrigerator)
By the next day the moisture from the cucumber will seep into the dry ingredients.
In 24 hours a delicious, crunchy pickle is ready to be consumed.
Season if you like it that way.  But allow the seasoning to cool before you add it to the pickle. Mix well.

The pickle will last for a couple of months if stored under refrigerated temperatures.  But one cucumber will hardly last a few days and you can make it fresh any time - it is so simple!
Enjoy with hot rice