Cucumber Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 medium cucumber (chopped)
  • 1 green chilli (quartered)
  • 1 stalk curry leaves
  • 1 tbsp - fresh coriander leaves (finely chopped)
  • 1/4 capsicum (chopped)
  • 1/4 tomato (chopped)
  • 1 tbsp - fresh coconut (scraped)
  • 1 small tamarind strip
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander seed powder
  • 1/5 tsp - turmeric powder
  • 2 pinches asafoetida
  • 1/4 tsp - each cumin and mustard seeds
  • salt to taste
  • 2 tbsp - oil

How to Make Cucumber Sabzi

  • Dissolve all dry powders in 1/4 cup of water, and keep aside.
  • Heat oil in a heavy pan.
  • Add seeds, asafoetida, and curry leaves and allow them to splutter.
  • Add green chilli, coconut, tomato, and capsicum, and stir them.
  • Add the masala solution and tamarind, and stir further for a minute.
  • Add cucumber, cover the dish, and simmer for 8 to 10 minutes on low.
  • When oil starts to separate, take off fire.
  • Pour into serving dish, and garnish with chopped coriander leaves.
  • Serve hot with roti, phulka, or puris.

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