Ingredients:

• 3 – big Cucumbers (cut 1.5 cm in length with skin and deseed it)
• 2 – Carrots (cut 1.5 cm in length)
• Ingredients (A):
• 2 – Red Chillies (slit in the middle)
• 2 – Green chillies (slit in the middle)
• 10 – Shallots to cut
• 10 – Cloves
• 5 – Garlic pods cut into 2
• 1 tbsp – Tomato sauce
• Ingredients (B):
• Make a fine paste of:
• 5 – dried chillies
• 2 – Cloves of Garlic
• 1 cm – Ginger
• 4 – Shallots
• Ingredients (C):
• To saute:
• 1″ pc – Cinnamon
• 3 Clove – Garlic sliced
• 3 – Cardamom
• 3 – Shallots sliced
• 3 – Cloves
• Ingredients (D):
• 300 ml – Vinegar
• Sugar and salt to taste
• Oil
• 1 tsp – sesame seeds (slightly fried)

Method:

1. Put oil in a wok or pan, saute ingredients (C). Once the aroma rises, add in the ground ingredients (B).
2. Stir for 2 minutes and add in the carrots and cucumbers and ingredients (A).
3. Stir for a minute, add vinegar, sugar and salt, and leave it to simmer in a low flame till the gravy becomes thick.
4. Add sesame seeds and stir.

Recipe courtesy of Sify Bawarchi