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
