Serves: 2 | Preparation Time: 10 min
- 3 gherkins
- 1 tbsp coriander seeds
- 1 dry red chilli
- 2 tbsps sunflower cooking oil
- 1 small onion chopped very fine
- 5 tbsps fresh grated coconut
- 1 tsp tamarind paste
- Salt to taste
Cut the gherkins into quarters lengthwise and keep aside for later use.
Heat a pan on a medium flame and roast the coriander seeds and dry red chilli till slightly darker and aromatic. Remove from heat and grind to a coarse powder with a pestle & mortar. Keep aside.
Heat the cooking oil in a pan on medium heat. Add the chopped onion and fry till transparent.
Now add the gherkin and mix well. Fry for 2 minutes.
Sprinkle the coriander-chilli powder mix and grated coconut over the gherkin, season with salt to taste and mix well. Cook for 2 minutes.
Add the tamarind paste and mix well.
Remove from the stove and serve piping hot with Chapatis.