Ingredients:
• 3 – Cucumber big, 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 – Garlic cloves, cut into two
• 1 tbsp – Tomato sauce
• To grind(list b):
• 5 – dried chillies
• 2 – Garlic Cloves
• 1 cm – Ginger
• 4 – Shallots
• To saute(list c):
• 1 inch piece – Cinnamon
• 3 – Garlic cloves, chopped
• 3 – Cardamom
• 3 – shallots, sliced
• 3 – Cloves
• 300 ml – Vinegar
• To taste – Sugar
• To taste – salt
• To fry – oil
• 1 tsp – sesame seeds, fried lightly
Method:
- Put oil in a wok or pan, saute the ingredients to be fried(list c).
- Once aroma rises, add in the grinding ingredients(list b).
- Stir for 2 minutes and add in the vegetables (carrots and cucumber) and the ingredients in list a.
- Stir for 1 minute. Add in vinegar, sugar, salt and leave it, to simmer in low flame.
- Once the gravy becomes thick, the dish is ready.
- Add in the sesame seeds and stir.
- This dish is best, when kept in the fridge overnight, before serving.
Recipe courtesy of Sudha Mohan