Ingredients : 1 green & yellow cucumber ( known as Madraasi kakdi in Mumbai ),1/2 tsp mustard seeds,1/2 tsp jeera,1/2 tsp urad dal,1/2 tsp hing,1/4 tsp turmeric ( optional )1 lal dry mirch ( Byadgi mirchi),1-2 tbsp fresh dessicated coconut ( optional ) 1 hari mirch,a few curry leaves ,1tbsp oil,4 tbsp dahi,salt to taste.
Method : Peel the skin of cucumber .Then cut a small piece & taste it to find out if it is bitter.If it is ,then please throw it & get another one.Or postpone this dish !
Now ,if the kakdi is ok ,please remove the seeds.Cut it into small pieces or big pieces according to convenience & liking.
Take oil in a kadhai & heat it up.Put mustard seeds.When they splutter add urad dal.When the urad dal turns golden brown,add jeera & hing.Now add the lal mirchi & hari mirchi & kadi patta leaves.Add the diced kakdi & mix all nicely in the kadhai.If turmeric is going to be used, add it now. If no turmeric is to be added, add salt & let it cook by covering the kadhai with a lid..The kakdi will ooze water & get cooked.Sometimes ,one may have to add a few drops of water to the mixture.
After the kakdi gets cooked ( in 15-20 minutes )-it will have turned tender & translucent ,put off the gas.Let it cool.Then add dahi by beating it.Mix with dahi nicely.
If coconut is to be added, add it after kakdi gets cooked a little...maybe after 10 minutes into cooking of kakdi.Let it cook after adding coconut as well.Mix nicely.It may start sticking to bottom.Add water maybe 1-2 tbsps to prevent sticking.After 10 minutes, put off gas.Then cool it.Add dahi & mix.