Lemon-Cucumber Curry

Lemon-Cucumber Curry is an easy vegetarian curry you can make when you’re craving for something tangy. This simple curry is sure to be a hit with kids and goes very well with rice and roti. My mom sprinkles dal chutney powder (known as kandi podi/sunni in Andhra) instead of besan over this curry, and it tastes delicious.

Lemon-cucumbers can sometimes be bitter, so be sure to taste the cucumber before making the curry.

Low in cholesterol, this curry served with multigrain roti makes healthy food.

Servings: 3-4
Cooking Time: 20 minutes

Ingredients

• 4 medium lemon cucumbers, (dosakaya),
• cut into medium pieces
• 2 green chillies, slit and halved
• 1 tsp mustard seeds (rai)
• Asafoetida powder (hing), a pinch
• 1/4 tsp red chilli powder (adjust to taste)
• 5-6 curry leaves
• 5-6 tsp vegetable oil
• 2 tsp besan (split bengal gram flour/chickpea flour)
• Salt to taste

Preparation

1. Heat oil in a wide, shallow saute pan. Add asafoetida and mustard seeds. As the seeds start to pop, add the green chillies and fry for a couple seconds. Add the curry leaves and fry for a second.
2. Add the lemon-cucumber pieces and 1/4 cup water and some salt.
3. Cover and cook on medium-high heat until the cucumber pieces become translucent, stirring occasionally.
4. Remove the lid when the pieces are cooked, and let the water evaporate. Saute for a couple of minutes, adding 1-2 tsp oil.
5. Sprinkle the red chilli powder and besan, stir and saute on medium heat for 2-3 minutes until the raw flavor of besan is gone.
6. Serve the lemon-cucumber curry hot with rice or roti.

If using dal chutney powder (kandipodi), reduce the chilli powder and salt.

Cooking Tip

Lemon-cucumber shrinks in quantity when cooked, so use 1 1/2 times the quantity needed when making this curry.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members