India Dosakaya Vankaaya Pacchadi

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India Dosakaya Vankaaya Pacchadi

 

1 small eggplant

1 medium dosakaaya, (cucumber)

3 green chiles

1 teaspoon tamarind paste

3/4 teaspoon coriander seeds

1/2 teaspoon cumin seeds

3 cloves garlic

few curry leaves

1 1/2 tablespoons oil

salt to taste

 

Cut eggplant into bite sized pieces, soak in water and keep aside.

Remove seeds from dosakaaya, cut into bite sized pieces and keep aside.

Heat oil in a small skillet and add coriander seeds and green chiles. Fry until

the chiles burst and change color. Remove from heat and transfer the contents to

another dish to cool.

In the same skillet, in the remaining oil, add eggplant, salt and fry on medium

heat. When eggplant is soft remove from heat (about 10 minutes). Let cool.

In a processor add all the remaining ingredients, eggplant, green chiles and

coriander seeds and blend until semi-soft. Now add pieces of dosakaaya and blend

for a few seconds.

(The pieces of dosakaaya should not be made into a paste).

Stays up to a week if stored in the refrigerator.