Roasted Dosakaya Pachadi (Country cucumber chutney)

Ingredients:

• Dosakaya-1 medium (Country cucumber)
• Garlic cloves- 1-2 peeled
• Salt- to taste

For Tempering:

• Oil- 2-3 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry Red chilies- 2-3 broken into pieces
• Asafoetida- 1/8 tsp

Method:

1. Roast the dosakaya on the stove the way we roast the brinjal.
2. If you have a papad stand you can use it. 
3. Be careful not to burn your fingers while turning the dosakaya on the flame.
4. As the skin turns black lightly press the dosakaya to see if it is done. 
5. If it feels spongy then it is done. 
6. Take it off the heat and let it cool.
7. Meanwhile prepare tempering by adding mustard seeds, cumin seeds, dry red chilies and asafoetida to hot oil. 
8. Let this also cool down. 
9. Peel the skin off the dosakaya and wash it to remove the black char.
10. Cut it into halves and remove the seeds. Taste once to make sure it is not bitter. 
11. It may or maybe not tangy but it should not be sour or bitter. 
12. Now roughly cut the dosakaya flesh into pieces and grind 70% of the tempering once along with garlic.
13. Then add the pieces, salt and grind again. This releases water, so we need not add extra water.
14. You can grind it into a smooth paste or keep it a little coarse. 
15. Transfer to a bowl, mix the remaining tempering and serve with hot rice. 

Tips:

1. If the dosakaya is not tangy enough for your taste add some tamarind while grinding. It is very important to taste the dosakaya before grinding.
2. If it is too tangy add some jaggery or sugar to balance it.
3. This chutney tastes good when fresh so it is advisable not to keep it for the next day.