English Cucumber Chatini

Ingredients :

1) English Cucumber 3
 2) Oil 3 table spoons
3) Mustard seeds 1 table spoon
4) Fenugreek seeds (Methi) 1 tea spoon
5) Black gram dal ½ cup
6) Turmeric 1 tea spoon
7) Red chili powder ½ tea spoon
8) Asafetida (Hing) 1 tea spoon
9) Kari leaves (Kadipatha) 5 small stems (If you get big stems just 2 stems enough)
10) Green Chilies 1 ½ table spoons
11) Tamarind (Liquid) 2/3 cup
12) Salt 1 tea spoon
13) Coriander leaves (Cilantro) 1/4 cup chopped (make into 2 portions)
14) Lemon salt ½ tea spoon

Method :

Peel all 3 English Cucumbers, cut 2 of them into small pieces & put them in an air tight container keep it aside, the 3rd one cut into big pieces & put it in a blender to puree it.
First Fry Mustard seeds in oil when they start splutter add Fenugreek seeds When they are getting brown add Black gram dal, let that turn into golden brown, then add the ingredients #6 to #10 stir, then add #11 fry that till oil is separated, put this into the blender with the cucumber puree, add salt, lemon salt, & little bit of coriander leaves blend all together well. Once it becomes like thick paste add this to the rest of 2 cucumbers which are in an air tight container. Mix the rest of the coriander leaves to this & store it in the fridge. Eat it with rice or roti. Enjoy. It will lasts for 4 days if clean serving spoon is used. Do not add water.

Courtesy :

Mrs.  Rajeshwari Vinnakota