Kura Dosakaya Chutney or Andhra Budamkaya Chutney

Ingredients

• 1 nos cubed Yellow Curry Cucumber or Kura Dosakaya or Budamkaya
• 1 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 2 tbsp Sesame seeds
• 4-5 cloves Garlic
• 2 Green Chillies
• 1 tbsp Tamarind paste
• 2 tbsp chopped Coriander Leaves
• 1 tsp Salt
• 1/2 tsp Turmeric powder
• 1 tsp Kashmiri Red Chilli powder
• 2 tbsp Oil
• 1/8 tsp Asafoetida or Hing
• 2 sprigs Curry Leaves
• 2-3 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tbsp Bengal Gram or Chana Dal
• 1 tbsp Black Gram or Urad Dal

Steps

1. Wash, peel and chop kura dosakaya or yellow curry cucumber or budamkaya into small pieces. Heat a tablespoon of oil. Add cumin, coriander and sesame seeds. Fry all for a minute or two. Add the chopped cucumber now.
2. Also add in tomato, Yellow curry cucumber, salt, turmeric, red chilli powder, green chillies, garlic cloves, dry red chillies and tamarind paste. Cover and cook on a low heat until soft and done.
3. Add a splash of water just so that it doesn't get burnt. Keep a watchful eye over it. As the raw smell vanishes or fades away, take it off the heat. Set aside to cool down a bit.
4. Grind to a paste adding little water if required. Meanwhile heat up oil for the tempering.
5. Add cumin seeds. Followed by asafoetida, dry red chillies, Bengal gram, black gram and curry leaves. Fry all for a minute or two. As soon as it smells great, add the ground chutney mix to it. Stir well. Heat up for about 2 minutes and that's it.
6. It's absolutely ready now. Serve it right away alongside steamed rice and papad, dosas, idlis, upma or any breakfast item as desired. Enjoy!