Lemon cucumber is briefly cooked in oil along with eggplant. They are then coarsely ground into chutney with chillies and tamarind. The chutney is finished with oil seasoned with spices. Serve lemon cucumber eggplant chutney with steamed rice or with roti.
Makes: around 4 Servings of Lemon Cucumber Eggplant Chutney.
Lemon Cucumber 1
Baby Eggplant 2
Green Chiles 2
Tamarind 2 inch Piece
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Asafoetida a Pinch
Curry Leaves 2
Oil 1 tsp
Method of preparation:
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into very small pieces.
Wash, remove ends and finely chop the eggplant.
Soak tamarind in a tbsp of hot water for sometime.
Wash and finely chop the cilantro leaves.
Heat a tsp of oil in a pan, add chopped cucumber, eggplant and salt.
Cook covered on low flame till cucumber and eggplant is soft.
First grind the green chiles and tamarind into paste using a blender.
Then add the cooked cucumber and eggplant pieces and briefly pulse for couple of times.
Remove the ground cucumber eggplant chutney onto a bowl and stir in cilantro leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above chutney bowl.
Serve lemon cucumber eggplant chutney with steamed rice or with roti.
Notes: Make sure not to over grind the chutney.
Suggestions: If the chutney is over ground, stir in crushed cucumber pieces for some texture.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Eggplant Chutney, Vankaya Dosakaya Pachadi.