This is a very, very mild curry, which even though cooked gives a ‘cooling’ feeling. Because of its subtle mustard flavors it can be enjoyed all by itself and is a very light dish when compared with the pumpkin in mustard curry.
Ingredients
1.
Medium sized cucumber, peeled
2.
1 onion, chopped
3.
3 - 4 green chilies, sliced, and if desired deseeded
4.
1 sprig curry leaves
5.
1” pandan leaf
6.
¼ tsp turmeric powder
7.
½ tsp salt
8.
¾ tsp black pepper, crushed
9.
¼ tsp fenugreek
10.
1 tsp mustard seeds
11.
¼ cup thin coconut milk
Serves 6
Method
1.
On the cucumber surface, taking care not to separate the cucumber crisscross with a sharp knife. This will help better absorption of spices.
2.
Slice the cucumber in halve and scoop out the insides. Cut into long 1” slices and place in a saucepan
3.
Add all the other ingredients, except the mustard and the thick coconut milk and bring to boil
4.
Reduce heat and allow to simmer
5.
Stir frequently until gravy thickens
6.
Add the thick coconut milk, bring to boil
7.
Toast the mustard seeds and crush using a motor and pestle. Sprinkle onto the gravy and remove from fire
Curries
