Sowthekayi hasi gojju ( malnaadu style ) cucumber gojju

Ingredients

Cucumber. ( sowthekayi) medium —2

Grated coconut—1 cup

Tamarind soaked in water— small lemon size

Jaggery powder—1 heaped tablespoon

Channa dhal ( kadale belle)— 2 tablespoon

Menthya seeds ( fenugreek seeds)—1 teaspoon

Asafoetida— 1 teaspoon

Red chillies —5 to 6

Curry leaves —few

Salt to taste.

Method

Peel and chop cucumber into small pieces or grate them. Transfer to a big bowl.

Take a pan, add channa dhal, menthya seeds, red chillies, curry leaves, asafoetida and roast them adding a teaspoon of oil. Sauté them till channa dhal turns brown. On medium flame.

When done switch off the flame and keep aside. Let it cool.

Now grind the roasted mixture along with coconut, jaggery, tamarind soaked, salt in a mixer to a smooth paste.

Add this paste to chopped cucumber and mix well.

Prepare for seasoning

Take a laddle add 1 tablespoon of ghee or oil heat on medium flame.

Once heated add 1 teaspoon of mustard seeds, 1/2 teaspoon of jeera, 1 tablespoon of white til and sauté. When it stops spluttering pour over gojju . Mix well.

Serve with cooked rice.