Cucumber Curry Creaminess of coconut milk and crunch of peanuts make this cucumber dish a must have. This recipe is from FoodFood TV channel By Sanjeev Kapoor 14 Dec 2014 in Recipes Course New Update 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 Advertisment 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 Advertisment Grind ginger, garlic, black peppercorns, dried red chillies and peanuts with a little water to a paste. 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. Add onions to the pan and saute till soft. Chop tomato and add to the pan and saute. 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. 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 #Cucumber #Garlic #Ginger #Oil #Salt #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article