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Lemon Cucumber with Fenugreek Leaves

17 Aug

Dosakaya Menthikura.

Lemon cucumber is peeled and chopped into pieces. It is then cooked along with spices and fenugreek leaves. Once cucumber turns soft, serve lemon cucumber with fenugreek leaves over plain steamed rice or with roti.
Makes: around 2 Servings of Lemon Cucumber with Fenugreek Leaves.


Lemon Cucumber 1
Fenugreek Leaves 1 Cup Packed
Tamarind 1 inch Piece
Green Chiles 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and halve the lemon juice.
Discard the seeds and chop the lemon cucumber into small pieces.

Remove stems, wash and slice the green chiles.
Separate fenugreek leaves and wash them well.
Soak tamarind in few tablespoons of water for sometime and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and fenugreek leaves.
Fry for a minute, stir in chopped cucumber pieces, tamarind extract and salt.
Cook covered on low flame for around 10 minutes or until cucumber pieces turn soft.
Serve lemon cucumber with fenugreek leaves over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Adjust tamarind according to tartness of the cucumber. If cucumber is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber with Fenugreek Leaves, Dosakaya Menthikura.