BM #105 Week 1 Day 3 - 

This curry with yellow cucumber is an accidental happening in my kitchen. I have never tried a curry with Dosakaya and traditionally in our home, Dosakaya or Yellow Cucumber is used for Dosavakaya or Dosakaya Pappu or Dosakaya Pacchadi.

It so happened that in our previous grocery trip my husband (who loves Dosavakaya) got a few extra yellow cucumbers as he felt they were 'fresh'. But who can explain to him that they don't remain fresh for a long time and we cannot consume all of them in a few days? So I did the prudent thing; I chopped them and froze them for later use.

Now I cannot use the frozen ones for chutney or  pickle, right? I had planned some other dal for the day and my vegetable tray was due for a refill. So on a hunch I went ahead and made this curry and now I know we can appreciate the unknowns :).

I served it with some surprise naan (shall post the recipe later). It went well with rice too.

Ingredients - 

Dosakaya/Yellow Cucumber peeled, seeded, cubed 1 1/2 cups
Onions, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste
Tomatoes + Coriander leaves pureed 1/2 cup
Salt, Sugar, Turmeric, Dhania Powder, Jeera Powder as needed
Coriander leaves finely chopped as garnish.
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/4 tsp, Curry leaves few, Red chilies 1-2)



Method Of Preparation -


In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add ginger-garlic-green chili paste and onions.

Saute the onions until they are golden brown.

Meanwhile puree the tomatoes and coriander leaves. Set aside until the onions are golden brown.

Add the tomato puree to the sauteed onions. Add in the cubed yellow cucumber and add about a cup of water. 

Cover and let the yellow cucumber cook. It took about 12 minutes for me.

Remove the lid and sprinkle turmeric, dhania powder, jeera powder, salt and sugar. Adjust the spices as needed.

Let it simmer for 3-4 minutes and remove from heat. Garnish with chopped coriander leaves and serve with rice/roti.



BMLogo




Preparation Time 25 minutes
Serves 5-6
Posted by Harini R on Saturday, October 5, 2019

6 comments

  1. Wow ! Your hubby does the shopping ! Really I admire when men shop , but eventually I have observed that they overdo ! I share the same story .
    Btw the accident has resulted into a delicious curry .

     
  2. Srivalli Says:
  3. hahaah..agree with Vaishali, when Men do veggie shopping, they invariably get too many things. I infact handpick vegetables as needed for a meal, like 2 radish etc...My father is of the opinion that whatever is fresh, we should it and it means a whole lot! We have long requested them to shop..:)..this subzi looks very good. We do the same thing with bottlegourd and few more veggies like this. Must try with dosakaya sometime.

     
  4. Pavani Says:
  5. I rarely make curry with dosakaya, but my MIL frequently makes this dish. I have to try your version some time - it looks delicious.

     
  6. Rafeeda AR Says:
  7. Forget about veggies, HD won't even get a bottle of water! He just leaves the groceries totally on me and sometimes I end up overbuying... hehe... I have never tried freezing excess vegetables, but must try if I do that next time. This simple gravy looks delicious...

     
  8. That's a simple and delicious curry Harini, I always make dosakaya with potato and tomato. But, love your version. Will sure try it next time.

     
  9. Suma Gandlur Says:
  10. My husband does the shopping for us as well and I end up looking for nooks and crannies in my refrigerator to literally stuff the stuff he has bought home. :) A dosakaya koora with basic tempering, not even coconut is a traditional preparation in Andhra side homes. Actually I didn't know doskaya could be cooked in this way. :)

     
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