Servings - 6

Ingredients:  

• 1 cucumber, chopped 

• 2 cups water (+ for grinding) 

• Salt to taste 

• 5-6 green chillies 

• A few coriander stalks 

• 1 tablespoon ginger 

• 1 tablespoon cumin seeds 

• 1 tsp black pepper 

• 1/4 teaspoon turmeric 

• 4 tablespoons roasted gram 

• 2-3 tablespoons grated coconut (optional) 

• 2 tablespoons oil, extra if required 

• 1 teaspoon mustard seeds 

• 2 dry red chillies 

• 1/4 teaspoon hing (asafoetida) 

• A few curry leaves 

• Yoghurt (as needed, whisked)  

Method:   

1. In a pan, add chopped cucumber, 2 cups of water, and salt to taste. 

2. Cook until the cucumber turns tender. 

3. In a mixer jar, grind green chillies, coriander stalks, ginger, cumin seeds, black pepper, turmeric, roasted gram, and coconut (if using) with some water to make a smooth paste. 

4. Add this ground paste to the cooked cucumber.  

5. Mix well and cook for about 5 minutes until the raw smell goes and it thickens slightly.  

6. Turn off the heat and let it cool slightly. 

7. Heat 2 tbsp oil in a small pan. 

8. Add mustard seeds, let them splutter. 

9. Add dry red chillies, hing, and curry leaves.  

10. Sauté for a few seconds and pour this tempering into the curry. 

11. Once the curry has cooled a little, mix it gently with whisked yoghurt. 

12. Don’t add all the curry at once; add it gradually and mix until you get the desired consistency.