Ingredients:

• 3 – Cucumber (de-seeded and cut into 1.5 cm pieces)
• 2 Carrots (cut into 1.5 cm pieces)
• 2 red chillies, slit
• 2 green chillies, slit
• 10 – shallots, chopped
• 10 Cloves – garlic, halved
• 1 tbsp – Tomato sauce
• To grind to a paste:
• 5 – dried chillies
• 2 Cloves – Garlic
• 1 cm piece – Ginger
• 4 – Shallots
• To saute :
• 1 inch piece – Cinnamon
• 3 Cloves – garlic, sliced
• 3 – Cardamoms
• 3 – shallots, sliced
• 3 – Cloves
• To season:
• 1 tsp – sesame seeds
• 300 ml – Vinegar
• Sugar and salt – to taste
• A little oil

Method:

1. Heat some oil in a wok, add the sesame seeds.
2. Stir for 2 mins and then add the ingredients to saute – cinnamon, garlic, cardamoms, shallots and cloves.
3. Once they turn fragrant, add the ground chilli-ginger paste. Saute for a few mins.
4. Then add all the vegetables along with the chillies, shallots, garlic and tomato sauce.
5. Stir for a minute and add the vinegar, sugar and salt – to taste.
6. Cook on low heat till the gravy becomes thick.

Recipe courtesy of Sify Bawarchi