Cuisine: Andhra Pradesh state of India
Ingredients:
Ripe Cucumber (Round Andhra variety) - 2
Tomato - 4
Green chilli - 8
Garlic cloves - 15
Salt - as required
Turmeric powder - a pinch
Coriander leaves - 2 teaspoons
Seasoning:
Coconut oil - 2 tablespoons
Chana dal - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves - 1 sprig
Method:
Wash the cucumbers and peel them. Chop them into small pieces along with the seeds. Chop the tomatoes into small pieces. Heat one tablespoon of coconut oil in a pan. Slit the green chillies in the middle and fry them in the oil for 2 minutes. Then, remove them from the pan and keep them aside. Add another teaspoon of coconut oil to the same pan. Add chana dal and urad dal. Fry until golden brown. Then add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves. Fry for a couple of seconds and transfer the seasoning into a bowl. In the same pan, add chopped tomato and saute until soft and mushy. Add garlic cloves and fried green chillies to a mortar and pestle. Crush into a soft paste. Then add tomato and crush. Add chopped cucumber. Crush them lightly for a minute (just enough for the juices to release). Transfer the chutney into a bowl and add salt and the prepared seasoning. Mix and sprinkle some chopped coriander leaves. Serve along with rice or roti.
Note:
For this recipe, the round cucumber variety from Andhra Pradesh is very special. If that variety is not available, any other variety of ripe cucumber is okay.
Sometimes, the seeds of the cucumber will be bitter in taste. So, before using the cucumbers, taste the seeds to check. If they are bitter, remove the seeds and wash the cucumber before using in the dish.
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