Most people use cucumber in salads and/or in raita (dip). I was also part of this group till marriage. I was introduced to this curry for the 1st time at my husband’s place. I have to admit it – it was a lovely surprise to see cucumber in curry form; and it was indeed tasty and, a quick one to turnaround when in hurry.
Cucumber curry (Sabji) is very easy, quick recipe and is made up of minimal ingredients. Do note that this is a real healthy vegetable curry – the potassium richness in cucumber helps in regulating the blood pressure levels. Cucumber is also eaten raw during summer as it has a cooling effect and helps in regulating the body temperature. This curry is low in fat and thus could be used in diets.
The ingredients for the Cucumber Curry are:
- Cucumber : 2
- Green Chilli : 3 (chopped)
- Ginger : 1tsp (chopped)
- Red Chilli Powder : 1/4tsp
- Turmeric Powder : 1/4 tsp
- Coriander Powder : 1- 1.5 tsp
- Cumin seeds : 1/2 tsp
- Asafoetida : a pinch
- Salt : to taste
- Sugar : 1.5 tsp
- Curry leaves : 8-10
- Lemon juice : 1 tsp
- Oil : 1 tsp
Peel the cucumbers and cut them into small cubes.
Heat oil in a pan and temper with cumin seeds and curry leaves. Now add green chilli and ginger in the pan, and sauté for a minute. Now add the cut cucumbers along with salt, red chilli powder, turmeric powder and coriander powder. Cover the pan and cook for 4-5 minutes.
When cucumber is almost done then add sugar and cook covered till done. Add lemon juice and turn off the heat. Your cucumber curry is ready to be enjoyed.
Insider Tips / Finer Points :
You may make this curry in all forms – dry/semi dry/ gravy.
You may also use amchur powder instead of lemon juice.