In a non stick pan dry roast flax seeds in medium heat until they start crackle.
Cool a while and then transfer to a grinder.
Grind to a coarse powder.
Keep aside.
Clean and cut the cucumbers with peel into wedges.
Heat mustard oil in a saucepan and add crushed garlic and chopped fresh chillies.
Saute for a minute.
Add cucumber wedges and stir to combine.
Add salt and turmeric powder. Give it a good mix.
Cover and simmer for 10 minutes to cook the cucumbers.
Open the lid and add the coarsely grounded flax seeds.
Mix well. Add 1 cup of hot water.
Cover and again cook in medium heat for 5 minutes.
Take the soaked tamarind, discard the seeds and add to the curry.
Add 1 cup more hot water as the curry should be very thin consistency.
Add a pinch of sugar. Cook without the lid for another 5 minutes.
Before removing from stove check the seasoning. Add salt and sugar if necessary.
Add some chopped coriander leaves and remove from heat.
The curry will be little tangy with toasted flax seeds aroma.
Enjoy with a bowl of steamed rice specially during scorching hot day.
