Mustardy Lemon Cucumber

Dosakaya Ava Pettina Kura

Ingredients:

Lemon Cucumber 1
Onion 1
Tamarind 1/2 inch piece
Green Chile 1
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Wash, remove ends, peel, deseed and chop cucumber into small pieces.
Peel and finely chop onion.
Remove stem, wash and slit green chile.
Grind mustard seeds and red chiles into fine powder and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, onion, tamarind, chopped cucumber, turmeric powder and salt.
Cook covered on low flame until cucumber pieces turn soft but not mushy.
Stir in mustard seeds red chile powder and remove from heat.
Serve with steamed rice or roti.

Notes: Choose a raw firm cucumber to avoid sweetening this dish.

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Lemon Cucumber with Chana Dal

Dosakaya Senagapappu Kura

Ingredients:

Lemon Cucumber 1 small
Chana Dal 1/2 cup
Green Chiles 2 – 4
Salt to taste

Talimpu:

Urad dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, peel, halve, deseed and chop lemon cucumber into small pieces.
Remove ends, wash and slit green chiles.

Cook chana dal in app. 2 cups of water until almost cooked.
Then add chopped cucumber to almost cooked chana dal and cook until cucumber turns soft.
Make sure chana dal is not overcooked and strain excess water out if required.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked chana dal, cooked cucumber and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice.

Notes: Garnish with freshly grated coconut if you wish.

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