- Indian cucumber chopped – 2 cups
- Water – 3/4 cup
- Greenchilly – 1 number; slit
- Red chilly powder – ¼ tsp
- Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
- Very sour tomato – 1/4 cup; chopped
- Thick curd at room temperature– 2 cups (beaten in mixie)
- Sugar – ½ tsp / as needed
- Salt to taste
For the coconut paste:-
- Grated coconut – 1 cup
- Cumin seeds – 1 tsp.
- Turmeric powder – 1/4 tsp.
- Salt – a pinch
- Water – 2 to 4 tbsps.
- Coconut oil – 2 tbsps.
- Mustard seeds – ¾ tsp
- Fenugreek seeds/ uluva – 1/4 tsp.
- Dry red chilly – 2 split
- Curry leaves – 1 sprig
- Cook the cucumber pieces with red chilly powder, 1/4 tsp. of turmeric powder,slit greenchilli and 1/4 tsp salt adding 3/4 cup of water. Let boil. Lower heat and cover cook for 10 minutes. Add the chopped tomato and cook for 5 more minutes.
- Grind the coconut, cumin seeds, salt and turmeric powder together to a very fine paste adding very little water.
- Add the coconut paste to the cooked veggies and cook on low heat for 2 minutes.
- Beat the curd in your mixer adding salt and turmeric powder.
- Add the well beaten curd to the cooked cucumber mixture and keep stirring on low heat till the gravy is heated through and starts to bubble (remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.
- Add sugar as needed to balance the flavors.
- Season with mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
Note:- You do not have to add tomato if the curd you use is sour. You can use green mango instead of tomato.