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Fresh Cucumber Vegetable

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

2 teaspoons 10mlCucumbers (medium)
2   Green chillies
1 teaspoon 5mlCoriander finely chopped
1/2 teaspoon 2.5mlTamarind bits
1   Curryleaves
2   Tomato chopped
1/2 teaspoon 2.5mlWheat flour
1/2 teaspoon 2.5mlDhania powder
1/4 teaspoon 1.3mlTurmeric powder
3/4 teaspoon 3.8mlChilli powder
3   Asafoetida - (3 to 4)
1/4 teaspoon 1.3mlCumin & mustard seeds
  Salt to taste
1/2 cup 118mlWater
1 tablespoon 15mlOil

Recipe Instructions

Cut cucumbers lengthwise in 1/2" wide strips

Chop these strips into 1/2" pieces.

Chop tomatoes too, slit green chillies, destalk curry leaves.

Dissolve chilli powder, dhania powder, turmeric and salt in the water

Heat oil in a heavy pan. Add seeds, allow to splutter. Add asafoetida.

Add chillies, curryleaves and tomatoes. Stir, add cucumber pieces.

Stir, add tamarind, cover and cook for 5 minutes.

Sprinkle coriander add flour, stir and simmer covered for 1 minute.

Take off fire, serve hot with phulka, roti or paratha.

Making time: 15 minutes

Makes: 2 servings

Shelflife: Best fresh, though refrigeration and reheating is also ok.

World of the East Vegetarian Cooking by Madhur Jaffrey


Average rating:

3.3 (3 votes)

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