191. Grated Cucumber Curry🔗

1. Take the cucumber and cut its bottom in the shape of 50 paise coin and take that round piece and rub it in the same place. When we do this the bitterness comes out like lather.

2. Remove the lather carefully and peel the outer skin and grate it. Take out the stone and sand from green gram and mix it with the grated cucumber and keep it for 48 minutes.

3. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe.

4. Add the cucumber along with moong dal to the tempered mixture and sprinkle some water and cook it with closed lid. In between stir twice or thrice.

5. When the dal has cooked completely add the salt,karima powder and mix it nicely and cook for a while. Then remove it from the fire and add the grated coconut and serve.

Water - ¼ padi

1. Take the water in a lead coated vessel and bring it to boil. Then add the bengal gram to the boiling water and cook it with closed lid.

2. Remove the outer skin of the bottle gourd and cut into small pieces and when the dal has ¾ th cooked add the bottle gourd to it and close with a lid.

3. After it has cooked completely add the salt,karima powder,grated coconut and mix it. Take out from the fire and take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

4. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe. Add this to the curry and mix it gently and serve.

| Mustard Seed | - ¼ palam | | Black Gram | - ½ palam | | Bengal Gram | - ½ palam | | Water | - 3 veesam 3/16 padi | | Water | - ⅛ padi | | Tamarind | - ½ palam | | Powdered Salt | - ½ palam | | Karima Powder | - ½ palam | | Grated Coconut | - 3 palam |

1. Remove the edges and skin of the raw banana and grate it. Take out the stone and sand from the green gram and mix it with grated banana along with little water.

2. Gently mix and remove the water,by doing it we can avoid small dirt from the raw banana and dhal.Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.

3. Then temper with mustard seed,bengal gram and chilly as described in the 22nd recipe. Add the required water to the tempered mixture and then mix the dal and banana mixture to the water and cook it with closed lid.

4. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue.Add this water to the banana when the dal has completely cooked.

5. Then add salt,karima powder and mix it nicely and cook for 7 or 8 minutes or until all the water has been absorbed and the curry is little dry. After taking out from the fire add the grated coconut and serve.