Thursday, Dec 20 2007

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Achar Timun

By Sudha Mohan

Ingredients

3 big Cucumber (to cut 1-1/2 cm in length with skin and deseed it)
2 Carrots (to cut 1-1/2cm in length)

Ingredients (A)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce

Ingredients (B)
Make a fine paste of:

5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots

Ingredients (C) To saute:

1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves

Ingredients (D)

300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)

Method:

1. Put oil in a wok or pan, saute ingredients (C).
2. Once aroma rise, add in the grinded ingredients (B).
3. Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and ingredients (A).
4. Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame.
5. Once the gravy becomes thick the dish is ready.
6. Add in the sesame seeds and stir.
7. This dish is best left overnight in the fridge before serving.

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