Dosakaya pachadi (yellow cucumber chutney)

Ingredients

• 1 medium dosakaya (yellow cucumber), peeled, seeded and finely chopped
• 6–8 green chillies
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• Small piece of tamarind or 1 tsp lemon juice
• Salt to taste
• 2 tbsp gingelly oil
• For tempering: ½ tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies, curry leaves, a pinch of hing

Method

1. Taste the cucumber; if it is bitter, use another one.
2. Dry-roast the mustard and fenugreek seeds until they darken slightly, then powder them.
3. Sauté the green chillies in a little oil until blistered.
4. Grind the chillies, tamarind, salt and spice powder coarsely, then add the cucumber and pulse once or twice so it stays chunky.
5. Pour a hot tempering of mustard, urad dal, red chillies, curry leaves and hing over it and mix.