Kalan

Ingredients:

1 cucumber (coloured)
1 cup coconut gratings
6-7 red chillies
¼ tsp haldi powder
1 cup curds
2 sprigs curry leaves
salt to taste
½ tsp jeera
3 green chillies
For Seasoning
Oil
½ tsp jeera
¼ tsp fenugreek seeds
1 sprig curry leaves

1 pinch asafetida

Method:

Skin cucumber and cut into pieces (medium size).
Boil in water till soft, adding salt and a few curry leaves.
Grind coconut gratings with red chillies and haldi to a fairly smooth paste.
Before taking out, add cumin and green chillies and grind for a while.
Add the masala to the cooked cucumber pieces and bring to boil.
Prepare seasoning in frying pan with the ingredients noted above.
Pour the seasoning and curds into the boiling mix. Stir.
Allow to simmer for 2 minutes. Remove from flame and serve.