Name: Kakdichi Amti (Indian Cooked Cucumbers in Coconut-Tamarind Sauce)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 ounce (30 g; 1 1/2 tablespoons) tamarind pulp; 1/4 cup (60 ml) hot water, plus 6 tablespoons (90 ml) cold or room temperature water, divided; 1 tablespoon (15 ml) ghee; 2 to 3 green bird's eye chilis, thinly sliced; 12 ounces Persian cucumbers (340 g; 6 to 8 cucumbers), peeled, halved lengthwise, and cut into 1-inch pieces; 1 1/2 teaspoons (about 5 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 teaspoon granulated sugar; 1 1/2 teaspoons long-grain fragrant rice, such as basmati or jasmine; 1 1/2 teaspoons whole coriander seeds; 3/4 teaspoon whole black mustard seeds; 3/4 teaspoon turmeric powder; 6 ounces fresh or frozen grated coconut (see notes); 1/2 cup (120 ml), plus 6 tablespoons (90 ml) cold or room temperature water, divided; Rice or bread, for serving

1 To Soften the Tamarind: In a small bowl, break tamarind into small pieces by hand. Pour 1/4 cup (60 ml) hot water over tamarind and set aside.

2 For the Coconut-Spice Paste: In a spice grinder, combine rice, coriander seeds, mustard seeds, and turmeric and grind into a very fine powder, 1 to 2 minutes.

3 Transfer spice powder to a blender. Add coconut and 1/2 cup (120 ml) water. Blend on high speed until mostly smooth, 1 1/2 to 2 minutes, stopping to scrape down the sides of the blender as needed. (If mixture does not blend easily, add more water, 2 tablespoons (30 ml) at a time, and continue blending until blended until the mixture is smooth and saucy.)

4 Transfer coconut-spice paste to a small bowl. Add 6 tablespoons (90 ml) water to the now-empty blender and briefly swirl to loosen any remaining paste. Add this liquid to the coconut-spice paste and set aside.

5 For the Tamarind Mixture: Set a fine-mesh strainer over a medium bowl. Using a fork, mash the now-softened tamarind into the soaking water. Strain tamarind-water mixture through fine-mesh strainer, using a flexible rubber spatula to push mixture through; discard any solids. Set aside.

6 To Cook the Cucumbers: In a medium saucepan, heat ghee over medium until shimmering. Reduce heat to low. Add chiles and cook, stirring frequently, until fragrant, about 30 seconds.

7 Increase heat to medium-high and add cucumbers, salt, and 6 tablespoons cold or room temperature water. Bring to a simmer and cook, uncovered, stirring occasionally, until cucumbers are just tender but still crisp, about 3 minutes.

8 Reduce heat to medium-low. Stir in sugar, reserved coconut-spice paste, and reserved tamarind mixture. Cook, stirring gently, just until the sauce is heated through and the cucumbers are coated, 1 to 2 minutes. (Do not allow the sauce to boil.)

9 Off heat, season with salt to taste. Serve with rice or bread on the side.