Cucumber curry.
An easy and delicious recipe for fasting days. You can serve it with sabudana khichdi or any fasting foods. Or enjoy it bowl full without anything as I did. Coconut, almond, green chilli and kokum made it super yummy.
Got this recipe from Mahesh Khole. Remember Mahesh who shared his Bombay duck fry on this blog as a guest post.
He gave me the recipe one year ago. Made it many times. Today sharing it with my readers.
Low calorie cucumber is best for fasting days.
Though commonly thought to be a vegetable, cucumber is actually a fruit.
It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet.
They are low in calories but contain many important vitamins and minerals, as well as a high water content.
Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
To read more about cucumber benefits click here.
Our this week’s 191 #Foodiemonday bloghop theme is #dahidelight suggested by Priya Iyer who blog at The world through my eyes. Check out her blog for traditional and authentic recipes.
Recipe is very simple. I have added almond and melon seeds for thickness of the gravy and little ginger for taste. Mahesh suggested to add butter milk. But I have used curd, you can use buttermilk or can skip both. If you don’t have kokum then no problem you can also make it without kokum. First time I made it without kokum. If you are making it without kokum don’t skip curd. For fasting foods we use ghee or clarified butter but you can also use oil if you want.
Recipe
Cucumber – 2
Coconut – 1/4 cup, grated or finely chopped
Melon seeds – 2 tablespoon
Almond – 8-10
Dry red chilli – 1
Cumin seeds – 1 teaspoon
Peanut – 2 – 3 tablespoon, dry roasted and crushed
Curd – 1/3 cup
Green chilli – 1 – 2
Grated ginger – 1/2 teaspoon, optional
Kokum – 1 – 2 pieces
Slit green chilli – 2
Ghee or clarified butter – 1 tablespoon
Rock salt and sugar to taste
Method
1. Rinse and peel the cucumber. Cut in cubes.
Taste before cutting. It should not be bitter.
2. Soak the almonds in hot water. Peel when cool.
3. Grind coconut, ginger, green chilli, peeled almond and melon seeds all together. Make a smooth paste.
4. Heat ghee or clarified butter in a pan.
5. Add cumin seeds and dry red chilli.
When the seeds crackle add cubed cucumber and rock salt.
6. Saute till moisture of cucumber evaporate and dried up.
7. Add the ground paste. Saute for 1-2 minutes.
8. Add well beaten curd, water, 2 slit green chilli, kokum and sugar.
9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes. Stir in between.
10. Remove the cover. There should be thick gravy. If it runny cook on high heat for a few minutes more.
11. Add roasted and crushed peanuts and mix.
12. Taste and adjust the seasoning and remove from heat.
Your cucumber curry is ready.
13. Garnish with almond and chilli. You can garnish with coriander leaves if you like.
14. Serve hot bowl full or serve with sabudana khichdi.
Notes
1. Add chilli according to your taste.
2. If you want you can skip curd.
3. Cashew nuts can be used instead of almond.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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