Lemon cucumber is peeled and chopped into thin chunks. It is then cooked along with whole spices and onion. Once cucumber turns soft, serve lemon cucumber onion curry over plain steamed rice or with roti.
Makes: around 2 Servings of Lemon Cucumber Onion Curry.
Lemon Cucumber 1 Medium
Onion 1 Small
Ginger 1 1/2 inch Piece
Green Chiles 1 – 2
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into thin inch size pieces.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel, wash and roughly chop ginger.
Grind ginger and green chiles into coarse paste using a grinder.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and lemon cucumber pieces.
Fry for a minute, stir in ground green chili ginger paste, turmeric powder and salt.
Cook covered on low flame for around 8 – 10 minutes or until cucumber pieces turn soft but whole.
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 spice with green chiles. If lemon cucumber is not sour enough, add a small piece to tamarind along with onion. 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 Onion Curry, Dosakaya Ullipaya Kura.