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
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.
Add the lemon cucumber pieces and 1/4 cup water and
some salt.
Cover and cook on medium-high heat until the cucumber
pieces become translucent, stirring occasionally.
Remove the lid when the pieces are cooked, and let
the water evaporate. Saute for a couple of minutes, adding 1-2 tsp oil.
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.
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.
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