Wash and soak moong dal in water for 45 minutes.
In a plate keep the grated beetroot, grated carrot and grated mango.
Gently squeeze the extra water from the beetroot and raw mango. You can little salt to the squeezed juice and drink it raw.
Drain the water from the moong dal.
In a bowl add the grated carrots, beetroot, raw mango, chopped coconut bits, green chili and the moong dal.
Add salt and mix well. Our stuffing is ready.
Peel the skin of the cucumber
Cut them into 4-5 equal pieces.
Gently using a spoon, take out the seeds from the cucumber.
Do not go so deep into scooping out the seeds, else you will not get a cup.
Actually in the original recipe she used the scooped out seeds also. She added them to the salad.
But I personally don’t like cucumber seeds, so I didn’t use that.
Now take a small spoon and gently stuff this inside the cucumber.
Repeat this for all the cups. The stuffing came for 1 medium sized cucumber, also I was left with some plain salad.
If you want to cut and serve, you can do so.
