Ingredients
Wild cucumber (kachri), grounded (1/2 cup)
Oil (2 tbsp)
Lal Mirch Red Chilli Powder (2 tbsp)
Haldi Turmeric Powder (1 tsp)
Curd (dahi) (1 cup)
Fennel seeds (saunf) (2 tsp)
Cumin seeds (jeera) (1 tsp)
Dry red chilli (sabut lal mirch), freshly ground (1 tbsp)
Salt (to taste)
Method
Heat oil in a kadhai. Add in jeera and garlic. Sauté for a few seconds till the ingredients are aromatic.
Add chopped onion and fry till it turns brown.
Put in the kachri, Lal Mirch Red Chilli Powder, Haldi Turmeric Powder, salt, saunf, grounded lal mirch and curd. Mix well.
Cook on a low flame, stirring occasionally, until the oil starts separating.
Serve as a side dish and refrigerate the rest in an airtight container.
Wild cucumber (kachri), grounded (1/2 cup)
Oil (2 tbsp)
Lal Mirch Red Chilli Powder (2 tbsp)
Haldi Turmeric Powder (1 tsp)
Curd (dahi) (1 cup)
Fennel seeds (saunf) (2 tsp)
Cumin seeds (jeera) (1 tsp)
Dry red chilli (sabut lal mirch), freshly ground (1 tbsp)
Salt (to taste)
Method
Heat oil in a kadhai. Add in jeera and garlic. Sauté for a few seconds till the ingredients are aromatic.
Add chopped onion and fry till it turns brown.
Put in the kachri, Lal Mirch Red Chilli Powder, Haldi Turmeric Powder, salt, saunf, grounded lal mirch and curd. Mix well.
Cook on a low flame, stirring occasionally, until the oil starts separating.
Serve as a side dish and refrigerate the rest in an airtight container.
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