Saturday, 28 January 2012

Fire Roasted Lemon Cucumber Chutney

Lemon Cucumber 1
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder a pinch
Salt to taste
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a big pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Remove stems, wash and finely chop green chiles.
Wash, pat dry and apply oil to the lemon cucumber.
Place the lemon cucumber directly over the flame.
Burn the lemon cucumber on all sides until the inside is cooked.
Remove the burnt skin and discard the seeds if they are too thick.
Lightly mash the peeled lemon cucumber with green chiles, tamarind, turmeric powder and salt.
Remove the mashed lemon cucumber onto a serving bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cucumber chutney bowl.
Mix thoroughly and serve with steamed rice and a dollop of ghee.