Cucumber dill is definitely a satisfying meal on the day it is made! The day-to-day pumpkin curry is very tasty if done this way. Very tasty with hot hot rice.
Ingredients:
Cucumber wedges- 1 kg
Roasted senagpappu- 3 tbsps
Sesame- 2 tsps
Senagapappu- 2 tsps
Minapappu- 1 tsp
Dried Chili- 6-7
Cumin- 1 tsp
Dill- 1 tsp
Coriander- 2 tsps
Tamarind- marble size
Salt
Yellow- ½ tsp
O Rebba Curry
Oil
Policy:
Add dill to the front of the pan and fry on low-flame until the dill is fragrant.
Now add sesame seeds, black pepper, coriander, chilli, senagpappu, cumin and roast till you crack.
Now cool these beans and put them in a mixer, add tamarind in it and grind to a fine powder.
Now heat oil, add mustard seeds and fry for 4 minutes on high flame.
After 4 minutes put the lid on and fry the curry well, adding in the middle.
When all the water in the pot is gone and it is crispy then add powder and mix well and fry for another 3 minutes.
Sprinkle with curry powder before unloading.
Tips:
Curry is very tasty with light zucchini.
Fry only on the flame in the beans.
You can also fry eggplant and potatoes with the same powder.
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