Keera Dosakaya Baddalu

Ingredients:

Mediterranean Cucumber 3
Raw Peanuts 1 tbsp
Black Sesame Seeds 1 tbsp
Green Chiles 2
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Peel and chop cucumbers into small cubes.
Remove stems, wash and slit green chiles.
Wash and mince cilantro.

Heat a small pan, add sesame seeds and toast them for a minute or two.
Heat few drops of oil in a small pan, add raw peanuts and fry them until roasted.
Remove from heat and crush roasted peanuts with a pestle.

Heat oil in a deep pan, add cumin seeds and asafoetida.
When cumin seeds turn brown, add green chiles and remove from heat.
Cover the pan after adding chopped cucumber and salt.

In a mixing bowl, mix above cucumber, crushed peanuts, toasted sesame seeds and chopped cilantro together.
Serve immediately.

Notes: Substitute with any other salad cucumber by removing its seeds.

Ingredients:

Fresh Peas (shelled) 1 cup
Ginger 1 inch piece
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Fresh Red Chiles 2
Cilantro few sprigs
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the red chiles.
Peel and grate the ginger.
Wash and mince cilantro.

Boil fresh peas in lightly salted water until just cooked.
Refresh under cold water.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add red chiles, ginger, boiled fresh peas, turmeric powder, red chile powder and salt.
Stir fry until the peas absorb all the flavours.
Garnish with cilantro and serve with rice and ghee.

Notes: Don’t overcook the peas.