SIDE DISH

GLAZED CUCUMBERS WITH SESAME

Julie Sahni, cookbook author and New York-based Indian cooking teacher, suggests adding a pinch of cumin -- seeds or ground -- to this recipe adapted from her book, Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color. It would make a fine side dish for tandoori chicken or a rich fish, such as salmon. Prep: 20 minutes; cook: 10 minutes.

• 1 tablespoon sesame seeds

• 3 cucumbers, ends trimmed, peeled, halved lengthwise, seeded

• 1 tablespoon unsalted butter

• 1/4 teaspoon each: kosher salt, white pepper

• 1 tablespoon lime juice

• 2 tablespoons chopped fresh cilantro

Lightly toast sesame seeds in a dry skillet over medium heat until golden brown, about 2 minutes; set aside. Cut cucumber halves crosswise into 2-inch pieces. Cut each piece lengthwise into ½-inch thick julienne sticks.

Melt butter in large skillet over medium heat; add cucumber pieces, salt and pepper. Cook until cucumber is opaque, about 4 minutes. Sprinkle with 1 tablespoon water. Cover; cook until just soft, 2 minutes.

Uncover skillet; raise the heat to high. Cook, shaking pan, until pieces are glazed, about 1 minute. Transfer to serving dish. Sprinkle with sesame seeds, lime juice and cilantro. Makes 4 servings.

Per serving: 60 calories (66 percent from fat), 5 g fat (2 g saturated), 8 mg cholesterol, 4 g carbohydrates, 1 g protein, 125 mg sodium, 1 g fiber.

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