Soutekai Kayi Gojju (Cucumber with Coconut gravy)

Ingredients:

• Cucumber - 1 medium size
• Shredded coconut - 1 cup
• Red chillies - 5
• Salt
• Turmeric - 1/4 tsp
• Jaggery - small piece
• Channadal - 1 tsp
• Urad dal - 1 tsp
• Water - 1 cup
• Tamarind extract - 1/4 cup
• For seasoning - oil - 5 tsp, curry leaves, hing, mustard seeds

Method:

• Dry roast channa dal, uradal, red chillies till light brown color,add coconut and saute for a minute
• Grind the above ingredients to fine paste and set aside
• In a pan add oil, mustard seeds and once it splutters add hing, curry leaves
• Peel the cucumber skin and chop to small pieces
• Add cucumber to the pan and saute for 2 min
• Add water,salt,jaggery,tamarind extract,turmeric powder and boil till cucumber turns soft
• Now add grounded masala paste and continue boiling till raw smell of masala goes-off
• Serve with chapati,rotis,rice

Note: Same recipe holds good for Capsicum (Just replace cucumber with capsicum in the recipe)

Servings - for 4