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Cucumber Curry

Creaminess of coconut milk and crunch of peanuts make this cucumber dish a must have. This recipe is from FoodFood TV channel

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Cucumber Curry
Main Ingredients Cucumber, Ginger
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Cucumber Curry

  • 3 large Cucumber peeled
  • 1 inch piece Ginger
  • 5-6 cloves Garlic
  • 6 Black peppercorns
  • 1-2 Dried red chillies
  • 1/4 cup Roasted peanuts
  • 2 tablespoons Oil
  • 2 teaspoons Split black gram skinless (dhuli urad dal)
  • 2 medium Onions chopped
  • 1 medium Tomato
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Red chilli powder
  • 2 tablespoons Coconut milk
  • a few sprigs coriander leaves
  • 1 Fresh red chilli slit

Method

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  1. Grind ginger, garlic, black peppercorns, dried red chillies and peanuts with a little water to a paste.
  2. Heat oil in a non stick pan. Add black gram and saute till they turn a light brown. Quarter cucumbers vertically and cut into big pieces.
  3. Add onions to the pan and saute till soft. Chop tomato and add to the pan and saute.
  4. Add cucumber, salt and mix well. Add turmeric powder, cumin powder, red chilli powder and saute for 2-3 minutes. Add peanut paste, coconut milk and mix well. Cover and cook on medium heat for 10 minutes.
  5. Transfer into a serving bowl, garnish with a fresh coriander sprig and fresh red chilli and serve hot with chapatti.

Nutrition Info

Calories 774
Carbohydrates 46.2
Protein 15.6
Fat 61
Other Fiber 7
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