Bollari Barthad

Ingredients 

• 2 medium cucumbers
• 1 teaspoon turmeric powder
• 3/4 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon grated jaggery (gur) 
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 2-3 garlic cloves, chopped
• 2 medium onions, chopped
• 8-10 curry leaves
• 1/4 cup scraped coconut 

Method

1. Halve the cucumbers and scoop out the seeds.
2. Cut it into two inch pieces without peeling.
3. Add turmeric powder, red chilli powder, coriander powder and salt and allow them to marinate for twelve to fifteen minutes.
4. Dissolve jaggery in a quarter cup of water and keep aside.
5. Heat oil in a non stick kadai and add mustard seeds.
6. As they splutter, add garlic and sauté for a minute.
7. dd onions and sauté until golden brown.
8. Add curry leaves and marinated cucumber.
9. Add jaggery water, stir and cook for eight to ten minutes on medium heat.
10. Check for seasoning and serve garnished with coconut.

Nutrition Info