Kakdichi Amti (Indian Cooked Cucumbers in Coconut-Tamarind Sauce)

Method

1. 1

   To Soften the Tamarind: In a small bowl, break tamarind into small pieces by hand. Pour 1/4 cup (60 ml) hot water over tamarind and set aside.

2. 2

   For the Coconut-Spice Paste: In a spice grinder, combine rice, coriander seeds, mustard seeds, and turmeric and grind into a very fine powder, 1 to 2 minutes.

3. 3

   Transfer spice powder to a blender. Add coconut and 1/2 cup (120 ml) water. Blend on high speed until mostly smooth, 1 1/2 to 2 minutes, stopping to scrape down the sides of the blender as needed. (If mixture does not blend easily, add more water, 2 tablespoons (30 ml) at a time, and continue blending until blended until the mixture is smooth and saucy.)

4. 4

   Transfer coconut-spice paste to a small bowl. Add 6 tablespoons (90 ml) water to the now-empty blender and briefly swirl to loosen any remaining paste. Add this liquid to the coconut-spice paste and set aside.

5. 5

   For the Tamarind Mixture: Set a fine-mesh strainer over a medium bowl. Using a fork, mash the now-softened tamarind into the soaking water. Strain tamarind-water mixture through fine-mesh strainer, using a flexible rubber spatula to push mixture through; discard any solids. Set aside.

6. 6

   To Cook the Cucumbers: In a medium saucepan, heat ghee over medium until shimmering. Reduce heat to low. Add chiles and cook, stirring frequently, until fragrant, about 30 seconds.

7. 7

   Increase heat to medium-high and add cucumbers, salt, and 6 tablespoons cold or room temperature water. Bring to a simmer and cook, uncovered, stirring occasionally, until cucumbers are just tender but still crisp, about 3 minutes.

8. 8

   Reduce heat to medium-low. Stir in sugar, reserved coconut-spice paste, and reserved tamarind mixture. Cook, stirring gently, just until the sauce is heated through and the cucumbers are coated, 1 to 2 minutes. (Do not allow the sauce to boil.)

9. 9

   Off heat, season with salt to taste. Serve with rice or bread on the side.

Nutrition

calories

730 kcal

fatContent

41 g

fiberContent

7 g

sugarContent

23 g

sodiumContent

1688 mg

proteinContent

30 g

cholesterolContent

84 mg

carbohydrateContent

62 g

saturatedFatContent

21 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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