Ingredients:
For Tempering:
Wash, peel and cut the dosakaya into half. Taste a small piece to make sure it is not bitter. Dosakaya or country cucumber has a tangy taste to it but it should not be bitter. You can either remove the seeds or cook along with those.
Once you confirm, continue with the rest of the process. For the procedure, please watch the video until I update the written recipe. Thank you.
- Dosakaya- 1 medium sized (Country cucumber) (Should be yellow in color)
- Tur dal- 1 cup
- Water- 1 1/2 to 2 cups
- Salt- 1 1/2 tsp
- Lemon- 1 (juice of half a lemon if required.)
- Oil-1 1/2 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1/2 tsp (Jeera)
- Fenugreek seeds- 1/4 tsp (Methi)
- Dry red chili- 2-3 broken
- Asafoetida- 1/4 tsp
- Green chili- 3-4 slit vertically
- Garlic Cloves- 5-6 unpeeled
- Curry leaves- 6-9
Method:
Wash, peel and cut the dosakaya into half. Taste a small piece to make sure it is not bitter. Dosakaya or country cucumber has a tangy taste to it but it should not be bitter. You can either remove the seeds or cook along with those.
Once you confirm, continue with the rest of the process. For the procedure, please watch the video until I update the written recipe. Thank you.
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