TOMATO CUCUMBER PACHADI<br />INGREDIENTS<br />1 small Indian cucumber, peeled, seeds removed and cut into small pieces<br />2 small tomatoes cut into small pieces<br />2 to 4 green chilies, split (depending on your spice level)<br />2 cups of water measured in a 250 ml cup + a little bit more<br />¾ cup of grated fresh coconut<br />½ teaspoon of cumin seeds<br />1 and ¼ cup of thick yogurt beaten<br />The required amount of salt<br />1 tablespoon of coconut oil or any other cooking oils<br />½ teaspoon of mustard seeds<br />4 to 5 whole dried red chilies (If using long ones cut into pieces)<br />Few curry leaves<br />DIRECTIONS<br />Into a thick bottomed vessel, add the cucumber pieces, tomato pieces, green chilies, a little bit of salt and 2 cups of water water.<br />Cover and cook over a medium heat, stirring in between.<br />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.<br />When the vegetables are fully cooked, reduce the temperature of the stove to the lowest.<br />Add the coconut paste into the vegetables.<br />Stir and cook for 2 minutes (Add a little bit of water if needed).<br />Add the beaten yogurt and mix.<br />Add salt if needed.<br />Stir and mix and heat the curry for a few seconds and switch off the stove. Do not let it boil.<br />In a small tadka pan, heat oil over a medium temperature.<br />Add the mustard seeds.<br />When the mustard seeds stop popping add the dried red chilies, let them sizzle for a few seconds.<br />Add the curry leaves and fry until they stop sizzling.<br />Switch off and pour into the vegetable yogurt mixture.<br />Mix well.<br />It is ready to serve.<br />PREPARATION TIME: 15 TO 20 MINUTES<br />COOKING TIME: APPROXIMATELY 35 TO 40 MINUTES<br />CAN BE SERVED APPROXIMATELY,<br /> 6 TO 8 PEOPLE<br /><br /><br /><br /><br /><br /><br /><br />
