Cucumber Pickle

Cucumber pickle (काकडीचे लोणचे) is a side dish that is made during the holy month of Shravan in Maharashtra. During this month, you get variants of Cucumber (also known as "तवस" in Konkan region).  Bhajaniche Vade and Curds/White Butter along with this Cucumber Pickle is a common menu for Mangala Gauri Vrat. This side dish is very quick to prepare and requires very few ingredients. 

Yield: 1 large bowl

Approx. Time: 15-20 mins  

Ingredients

For Tempering

2 tbspns Oil

1 tspn Mustard seeds
1/4 tspn Asafoetida Powder

1/2 tspn Turmeric Powder

For Pickle

2 cups Cucumber cubes (Approx. 3 medium sized Cucumbers) 
1 tspn Salt  (for Cucumber juice)
1 tspn Fenugreek Seeds (Methi Seeds)
1/4 cup Mustard Seeds (preferably Red Mustard Seeds)
Cucumber water 
1-2 tbspns Water if required
1 tspn Red Chilly Powder
Salt to taste

Additional Ingredient:

Sour Curds (at the time of serving)

To Serve with:

Bhajaniche Vade

Pre-preparation
Wash 3 medium sized Cucumbers. Remove sides and peel of Cucumber. Cut it into small 1/2 inch cubes. Transfer the cubes into a mixing bowl and sprinkle salt over it. Set it aside for approximately half an hour. This helps in releasing water from the Cucumber. After half an hour gently squeeze the cucumber cubes and transfer the Cucumber Water into a separate bowl. 

Method

Heat a teaspoon of Oil in a frying pan and shallow fry the Fenugreek seeds. Allow it to cool. Then take fried fenugreek and Mustard seeds in a blender. Dry blend it to make fine powder. Then add the Cucumber Water into it and blend it again. The mixture should be of pouring consistency. If you find it thick, then add 1-2 tbspns of water and blend it again to make a smooth white paste. 

In another pan, heat the Oil for tempering. Add the Mustard seeds, Asafoetida and Turmeric powder.  Let it cool down as we have to use cold tempering to make this pickle. 

Now mix the Cucumber cubes and Mustard Paste in a bowl. Add Red Chilly powder and Salt to taste. Mix it well. Then add the cold tempering over it and mix well. The Cucumber pickle is ready to serve. Transfer it in a glass bottle / jar. You may store it in refrigerator for 3-4 days. 

While serving take some portion in a separate bowl and mix sour Curds with it.  Serve with Roti or Bhajaniche Vade. 

Notes

1. You may also use chopped Green Chilly and finely chopped Ginger in this pickle. This has to be added at the pre-preparation stage along with Cucumber for marination. 

2. You may also add lemon juice. But in that case curd may be avoided. 

Stepwise Pictures:

Street Tomato Chutney

This is one of the Chutneys that is served along with white chutney, green chutney and Street Idlis. The recipe is very simple and quick to make and can be served with any kind of Idli or Dosa.

Servings:  1 Bowl
Approx. Time: 10 min

Ingredients:
3 tbspns roasted peanuts
3 roasted dried Red Chillies
1 tspn chopped Garlic
1 tspn chopped Ginger
1 cup chopped Tomatoes (2 medium Tomatoes)
Salt to taste

For Tempering:
1 tbspn Oil
1/2 tspn Mustard Seeds
A pinch of Asafoetida powder
5-6 Curry leaves

Method:
Grind roasted peanuts and red chillies into a coarse powder. Then add Garlic, Ginger, Tomatoes, Salt and blend it into a coarse paste. Transfer it into a bowl.

Tempering:
Heat Oil in a pan. Once oil is hot, add Mustard Seeds, Asafoetida powder and Curry leaves. 

Pour the tempering on the Chutney and mix well. Served along with Idli or Dosa.

Notes:
Instead of dry roasting, the ingredients may be sauteed in Oil. This eliminates the raw smell of the ingredients. 

Stepwise Pictures:

Indian Aubergine Dip

You may call this a fusion dish of  Maharashtrian style 'Vangyache Bharit' and an 'International dip'  with  'Indian Tadka'. This dip can be served with Garlic Bread or Cream Crackers or with Maharashtrian Bread like 'Bhakri'.

Servings: 2 people

Approx. Time: 20-25 minutes

Ingredients:
250 gm Aubergines (Eggplant /Brinjal)
9-10 Cloves
1/2  tspn Oil (For brushing)
1/4 cup Fresh Cream
2 tbspns Chopped Coriander leaves
Salt to taste

For Tempering:
1 tbspn Oil
1/2 tspn Mustard Seeds
1/3 tspn Green Chilly paste (or Chopped Green Chillies)
1/3 tspn Ginger paste
8-10 Curry leaves 

Method:

Pierce the Aubergines and insert cloves into it. Then brush the Aubergines with oil. Roast the Aubergines directly on medium flame. Roast till the outer skin starts flaking. Once roasted, peel off the skin and mash it with the help of a fork. Set it aside for cooling.

Heat oil in a tempering pan or Kadai. Add Mustard seeds. When it starts crackling add Green Chilly paste, Ginger paste and Curry leaves. Give a stir and set it aside.

Now take the Aubergine mash in a mixing bowl. Add Fresh Cream and mix it. Then add salt and coriander and mix it. Pour the tempering into the mixture and mix well. Garnish it with Chopped Coriander leaves and serve chilled or at room temperature. 

Notes:

Ensure that the Aubergine does not have much seeds as it spoils the taste.

You may blend entire or part of the Aubergine Mash in a blender to improve the consistency and make it more creamy.

Stepwise Pictures: