TOMATO CUCUMBER PACHADI INGREDIENTS 1 small Indian cucumber, peeled, seeds removed and cut into small pieces 2 small tomatoes cut into small pieces 2 to 4 green chilies, split (depending on your spice level) 2 cups of water measured in a 250 ml cup + a little bit more ¾ cup of grated fresh coconut ½ teaspoon of cumin seeds 1 and ¼ cup of thick yogurt beaten The required amount of salt 1 tablespoon of coconut oil or any other cooking oils ½ teaspoon of mustard seeds 4 to 5 whole dried red chilies (If using long ones cut into pieces) Few curry leaves DIRECTIONS Into a thick bottomed vessel, add the cucumber pieces, tomato pieces, green chilies, a little bit of salt and 2 cups of water water. Cover and cook over a medium heat, stirring in between. Meanwhile, into a blender, add the freshly grated coconut, cumin seeds and a little bit of water (say ¼ cup), grind into a smooth paste and keep. When the vegetables are fully cooked, reduce the temperature of the stove to the lowest. Add the coconut paste into the vegetables. Stir and cook for 2 minutes (Add a little bit of water if needed). Add the beaten yogurt and mix. Add salt if needed. Stir and mix and heat the curry for a few seconds and switch off the stove. Do not let it boil. In a small tadka pan, heat oil over a medium temperature. Add the mustard seeds. When the mustard seeds stop popping add the dried red chilies, let them sizzle for a few seconds. Add the curry leaves and fry until they stop sizzling. Switch off and pour into the vegetable yogurt mixture. Mix well. It is ready to serve. PREPARATION TIME: 15 TO 20 MINUTES COOKING TIME: APPROXIMATELY 35 TO 40 MINUTES CAN BE SERVED APPROXIMATELY, 6 TO 8 PEOPLE
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