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Kakdi Sarso Tomato
A deliciously tangy side dish heightened by the sharpness of mustard oil.
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Serves

2

Cooking Time

08-10 Min

Meal Type

curry

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • 1 cucumber
  • 4 to 8 green chillies
  • 1 to 2 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tbsp split bengal gram
  • ½ tsp fenugreek seeds
  • 10 to 12 curry leaves
  • 2 tomatoes
  • dill leaves
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 to 2 tsp coriander powder
  • salt
  • water
  • olive oil
  • dill leaves

PREPARATION

  1. 1

    Wash and clean the cucumber tomatoes, green chillies and the leaves.
  2. 2

    Cut the cucumber into small pieces.
  3. 3

    Also chop the tomatoes and green chilli into fine pieces.
  4. 4

    In a bowl, take cumin powder, red chilli powder, turmeric powder, coriander powder and salt.
  5. 5

    Mix these with a little water to prepare the masala.
  6. 6

    Marinate the chopped cucumber in the masala.
  7. 7

    Heat mustard oil in a pan.
  8. 8

    Add mustard seeds split Bengal gram, fenugreek seeds and chopped green chillies.
  9. 9

    Transfer the marinated cucumber to the pan and mix it with the other ingredients.
  10. 10

    Add tomato slices to the mixture.
  11. 11

    If required add more salt and add a few dill leaves too.
  12. 12

    Let it cook for 3 to 5 minutes.
  13. 13

    Once cooked transfer it to a serving plate.
  14. 14

    Garnish it with olive oil and dill leaves and serve.
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