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vahchef@vahrehvah.com
| Author | Vahchef | Servings | 0 persons |
|---|---|---|---|
| Published | January 08, 2010 | Cooking Time | 1 hour |
| Main Ingredient | Cucumber | Preparation Time | 15 mins |
| Description |
Recipe of Cucumber Gojju (Karnataka Style)
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Water | 1 | Tablespoons |
| Oil | 1 | Tablespoons |
| Salt | To Taste | |
| Heeng | 1/2 | Teaspoons |
| Turmeric Powder | 1 | Teaspoons |
| Green Chillies | 2 | Numbers |
| Cumin Seeds | 1 | Teaspoons |
| Mustard Seeds | 1 | Teaspoons |
| Coconut | 1 | Cup |
| Cucumber (Cut into 1 inch square pieces) | 2 | Numbers |
| Curry leaves | 5-7 leaves | Numbers |
| Tamarind (Small piece) | 1 | Pinch |
| Coriander Leaves | 1 (small) | Bunch |
| Directions |
| Method: 1) On medium heat, take oil in a pan. When oil is hot, add mustard rseeds, curry leaves, heeng, 1/2 teaspoon turmeric powder. When it splutters, add cucumber pieces cut into 1 inch squares. Mix well. Add water and cover it with a lid and let it cook for 7-10 mins on low heat. Keep stirring it in between. 2) In mixer, add coconut, mustard seeds, green chillies, remaining half turmeric powder, tamarid and grind. If needed add little water to form thick paste. Keep this aside. 3) Once cucumber is completely cooked, add the coconut paste into it and mix well. 4) Add salt, mix well. Let it boil for 2 mins. Garnish it will Coriander leaves. Serve hot. |
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