Doskaya, In andhra we often find yellow color cucumbers which are usaually used to prepare curry, and commonly added in dal, sambar, non veg and pickles and we can also eat them directly, which tastes really good and crunchy. Even I like to eat them raw more than cooked. It is the most refreshing and soothing vegetable that instantly induces a cooling effect on consumption.
Ingredients
1 yellow cucumber
1 green chilies chopped
pinch of turmeric
salt as needed
2 tsp oil
1 spring curry leaves
½ tsp cumin / jeera
¼ to ½ tsp mustard
pinch of hing
1 tsp urad dal
1 tsp channa dal
1 tsp red chilli powder(optinal)
Instructions
Wash and peel the cucumber then chop.
Heat oil in a pan, add mustard seeds once get splutter, add cumin and dals.
When the dals turn slightly golden, add hing and curry leaves.
Add chopped green chillies.
Add chopped cucumber, sprinkle turmeric, salt, mix well and cook until cucumber pieces gets soft with covered lid by stirring occasionally.
Now if want to add extra spice , add red chilli powder(optional), and cook for 1 min.
Off the heat and transfer cucumber curry to a serving bowl. Serve with rice/roti.
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