Ingredients

• 3 - cucumber big, cut 1.5 cm in length with skin and deseed it
• 2 - carrots, cut 1.5 cm in length
• List a:
• 2 - red chillies, slit in the middle
• 2 - green chillies, slit in the middle
• 10 - shallots, cut
• 10 - garlic cloves, cut into two
• 1 tbsp - tomato sauce
• To grind(list b):
• 5 - dried chillies
• 2 - garlic cloves
• 1 cm - ginger
• 4 - shallots
• To saute(list c):
• 1 inch piece - cinnamon
• 3 - garlic cloves, chopped
• 3 - cardamom
• 3 - shallots, sliced
• 3 - cloves
• 300 ml - vinegar
• To taste - sugar
• To taste - salt
• To fry - oil
• 1 tsp - sesame seeds, fried lightly

How to Make Malay Achar

• Put oil in a wok or pan, saute the ingredients to be fried(list c).
• Once aroma rises, add in the grinding ingredients(list b).
• Stir for 2 minutes and add in the vegetables (carrots and cucumber) and the ingredients in list a.
• Stir for 1 minute. Add in vinegar, sugar, salt and leave it, to simmer in low flame.
• Once the gravy becomes thick, the dish is ready.
• Add in the sesame seeds and stir.
• This dish is best, when kept in the fridge overnight, before serving.