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:

1. Put oil in a wok or pan, saute the ingredients to be fried(list c).
2. Once aroma rises, add in the grinding 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