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3 - cucumber big, cut 1.5 cm in length with skin and deseed it
2 - carrots, cut 1.5 cm in length
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.
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