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Achar Timun

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  • 3 big Cucumber
  • 2 Carrots (to cut 1-1/2cm in length)
  • 2 Red Chillies (slit in the middle)
  • 2 Green Chillies (slit in the middle)
  • 10 Shallots to cut
  • 10 cloves Garlic into two
  • 1 tbsp Tomato Sauce
  • 5 dried Chillies
  • 2 clove Garlic
  • 1 cm Ginger 4 Shallots
  • 1" pc Cinnamon
  • 3 clove Garlic sliced
  • 3 Cardamom
  • 3 Shallots sliced
  • 3 Cloves
  • 300 ml Vinegar
  • Sugar and Salt to taste
  • Oil
  • 1 tsp Sesame seeds (fry slightly)
  1. Put oil in a wok or pan, saute ingredients (C).
  2. Once aroma rise, add in the grinded ingredients (B).
  3. Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and ingredients (A).
  4. Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame.
  5. Once the gravy becomes thick the dish is ready.
  6. Add in the sesame seeds and stir. This dish is best left overnight in the fridge before serving.
  7. Or use the deseeded pods, by stripping off the thin inner skin, the sides, side threads, and tips.
  8. Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a deep pan.
  9. Fry your Samosas to light golden brown and serve hot with Mint Chutney or any other Chutney.


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