3 big Cucumber 2 Carrots (to cut 1-1/2cm in length)2 Red Chillies (slit in the middle)2 Green Chillies (slit in the middle)10 Shallots to cut10 cloves Garlic into two1 tbsp Tomato Sauce5 dried Chillies2 clove Garlic1 cm Ginger 4 Shallots
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grindedingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- andingredients (A).Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Oncethe gravy becomes thick the dish is ready. Add in the sesame seeds and stir.This dish is best left overnight in the fridge before serving. Or use the deseeded pods, bystripping off the thin inner skin, the sides, side threads, and tips.Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in adeep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or any other Chutney.
1" pc Cinnamon3 clove Garlic sliced3 Cardamom3 Shallots sliced3 Cloves300 ml Vinegar Sugar and Salt to tasteOil1 tsp Sesame seeds (fry slightly)