Indian cucumber chutney.
Bismillahir Rahmanir Raheem
I love to cook one vegetable in more than one way. It actually cuts monotony out and opens up ways to adore vegetables. Her's one variation I tried in making a chutney, a dip with the Indian Cucumber.
This is what it looks like, is a wee bit sour in taste and has its own flavor.
Indian cucumber-3 cups(washed, peeled, de-seeded and cubed)
tamarind juice-1/2 cup
roasted peanuts-2 tbs
cumin seeds-1 tsp
cumin seeds-1/2 tsp
dry red chillies-3
Method: Pour a tsp of oil into a pan and saute the pieces of cucumber until transluscent. Remove from the stove and let it cool. Grind all the ingredients in a food processor until creamy and smooth. Transfer to a serving bowl. Heat oil in the saute pan and add cumin seeds, followed by the urad daal, dry chillies, asafoetida and pour the tempering on the chutney. Enjoy!