Ingredients:

• 1 – medium cucumber, chopped into pieces
• 1 – green chilli, quartered
• 1 stalk – Curry leaves
• 1 tbsp – fresh coriander leaves, finely chopped
• 1/2 – Capsicum chopped
• 1/2 – Tomato chopped
• 1 tbsp – fresh Coconut scraped
• 1 – small Tamarind strip
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/5 tsp – Turmeric powder
• 2 pinches – Asafoetida
• 1/2 tsp – cumin and Mustard Seeds
• Salt to taste
• 2 tbsp – oil

Method:

1. Dissolve all dry powders in 1/2 cup water, keep aside.
2. Heat oil in a heavy pan.
3. Add seeds, asafoetida, curry leaves and allow to splutter.
4. Add green chilli, coconut, tomato, capsicum, stir.
5. Add masala solution, tamarind and stir further for a minute.
6. Add cucumber, cover and simmer for 8-10 minutes on low.
7. When oil starts to separate, take off fire.
8. Pour into serving dish, garnish with chopped coriander leaves.
9. Serve hot with roti, phulka or puris.

Recipe courtesy of Saroj Kering