Cucumber Curry

Take a small wok/pan, add 1 tablespoon oil and turn on the heat to medium flame. Next, add 1 tablespoon urad dal, 1/4 teaspoon methi seeds and roast until aromatic.

Now, add 2 teaspoons white sesame seeds, 1 teaspoon jeera, 2 red chillies, 3 green chillies, a sprig of curry leaves and continue roasting on low-medium flame until they are nicely done. Then, turn off the heat and allow the mixture to cool down.

Next, transfer the roasted mixture into the mixer jar, add 1/2 cup grated coconut, coriander leaves, 1 tablespoon jaggery powder, 1/2 teaspoon salt, 1/2 cup tamarind juice and grind to make a thick, smooth paste. Keep this aside for later.

Into a broad pan/wok, add 1 tablespoon oil and turn on the heat to medium flame. Then, add 1 teaspoon mustard seeds, a sprig of curry leaves, 4 red chilli pieces and fry until the seeds start to splutter.

Add the ground paste into the pan, add enough water to ensure the gravy is not too thick and continue cooking on low flame for a minute or so.

Now, add 1 large bowl diced cucumber pieces, add a little water, mix well, cover with a lid and cook on low flame until the cucumber pieces are soft and tender.

Next, add 1 teaspoon hing, 1 teaspoon salt (can vary as per taste and quantity), mix and let it simmer for a minute or so, before turning off the heat.

Equipment Needed

Spice Level:

Dietary