INGREDIENTS
Kakdicha Korda
Servings - 2
INGREDIENTS
Cucumber - 350 grams
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Curry leaves - 10 - 15
Dry red chili - 3
Green Chili - 1 tablespoon
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Gram flour - 30 grams
Water - 250 milliliters
PREPARATION
1. Peel and grate the 350 grams cucumber using a grater.
2. Squeeze out the excess water using a strainer and spatula. Keep aside.
3. Heat 1 tablespoon oil in pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 10 - 15 curry leaves, 3 dry red chili, 1 tablespoon Green Chili, and 1/4 teaspoon asafoetida. Sauté for 30 seconds.
4. Add 1/2 teaspoon turmeric and 1/2 teaspoon red chili. Mix well.
5. Add the grated cucumber, 1/2 teaspoon salt, 30 grams gram flour, and 250 milliliters water. Mix thoroughly and cook for 7–8 minutes, stirring occasionally.
6. Remove from heat and transfer to a serving dish. Garnish with coriander.
7. Serve hot with chapati.