Ingredients:

• 1 – medium Cucumber (sliced into thin rounds)
• 1 – Capsicum (chopped into 1 inch pieces)
• 1 – Green chilli (finely chopped)
• 1 sprig – Mint leaves (finely chopped)
• 1 tsp – Coriander leaves (finely chopped)
• 1 – small flake Garlic (finely chopped)
• 1 – small piece Ginger (finely chopped)
• 1 pinch – Turmeric powder
• 1 tsp – white Vinegar
• 1/2 tsp – Sugar
• 1 tsp – sesame seeds
• 1/2 tsp – Corn flour or Wheat flour
• 1 tbsp – Olive oil
• salt to taste

Method:

1. Sprinkle some salt and marinate for 5 to 7 minutes.
2. Drain cucumber and save liquid.
3. Heat oil, and fry the ginger and garlic for a few seconds.
4. Add chilli and capsicum, and stir-fry till soft in an open pan.
5. Dissolve corn flour in the drained cucumber liquid, and keep aside.
6. Add all ingredients except coriander and corn flour paste.
7. When most of the moisture evaporates, pour in the corn flour paste.
8. Stir, take off fire, and pour into serving dish.
9. Garnish with coriander leaves, and serve hot with rice, bread, or as desired.

Recipe courtesy of Saroj Kering