Masala Cucumber Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Masala cucumber sabzi is a very unique sabzi to make at home. This vegetarian sabzi is made from cucumber and is served as a side dish.

This Indian recipe is made by using sauteing technique. Indian spices and condiments flavour the sabzi further and make it taste exceptionally. You can know how to make this tangy and tasty recipe at home by following our recipe guide.

The step by step explanation takes you through the process involving stirring of cucumber with spices and tangy tamarind. The sabzi can be eaten with roti or rice and has well balanced flavours.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 2 - medium cucumbers
  • 1 - green chilli, slit
  • 1 stalk - curry leaves
  • 1 - long strip tamarind, broken in small pieces
  • 1/2 - small tomato, chopped
  • 1/2 tbsp - coconut, grated (optional)
  • 1 tsp - coriander leaves, finely chopped
  • 1/2 tsp - coriander seed (dhania) powder
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 2-3 pinches - asafoetida
  • 1/4 tsp - each mustard and cumin seeds
  • 1/4 tsp - wheat flour
  • 1 tbsp - oil
  • Salt to taste

How to Make Masala Cucumber Sabzi

  • Make a solution of all dry masala powders in 1/2 cup water, keep aside.
  • Chop cucumber into medium sized pieces (half inch or bigger).
  • Heat oil in a heavy sauce pan.
  • Add seeds, asafoetida, curry leaves, green chilli, allow to splutter.
  • Add masala paste, tamarind, stir-fry for a minute.
  • Add tomato, cucumber, coconut, cover and simmer.
  • When cucumber is cooked but still firm to touch take off lid.
  • Add salt, mix well.
  • Sprinkle wheat flour, mix well.
  • Allow any excess moisture to evaporate before pouring into serving bowl.
  • Garnish with chopped coriander.
  • Serve immediately with phulkas, puris or rice.