Ingredients:

• 3 – big cucumber, cut 1.5 cm in length with skin and deseed it
• 2 – carrots, cut 1.5 cm in length
• List a:
• 2 – red chillies, slit in the middle
• 2 – green chillies, slit in the middle
• 10 – shallots, cut
• 10 Cloves – garlic, chopped into two
• 1 tbsp – Tomato sauce
• List b (to grind into fine paste):
• 5 – dried chillies
• 2 – Garlic Cloves
• 1 cm – Ginger
• 4 – Shallots
• List c (to saute):
• 1 inch – Cinnamon
• 3 Clove – garlic, sliced
• 3 – Cardamom
• 3 – shallots, sliced
• 3 – Cloves
• List d:
• 300 ml – Vinegar
• To taste – Sugar and salt
• To fry – oil
• 1 tsp – sesame seeds, fried slightly

Method:

1. Put oil in a wok or pan, saute the ingredients to be fried (list c).
2. Once aroma rises, add in the ground ingredients (list b).
3. Stir for 2 minutes and add in the vegetables (carrots and cucumber) and the ingredients in list a.
4. Stir for 1 minute. Add in vinegar, sugar, salt and leave it to simmer in low flame.
5. Once the gravy becomes thick, the dish is ready.
6. Add in the sesame seeds and stir.
7. This dish is best when kept in the fridge overnight before serving.

Recipe courtesy of Sudha Mohan