BM #118 Week 2 Day 1 -
I have been posting our favorite recipes from Andhra cuisine alphabetically from the beginning of this year. Now, it's time for the letter 'Y'.
I have chosen to go with the vegetable Yellow Cucumber also called Dosakaya or Budamakaya in Telugu.
I understand that Bispinakaya is an adapted word from Kanada and it is to be interpreted as Bisi (Hot)+ Uppinakayi (Pickle).
My mom and aunts typically make Bisipinakaya with softened raw mangoes which are common towards the end of the mango season. I found this variation in my handwritten notes from forever ago. This version is just as good as the mango version.
Recipe Source handwritten notes
Ingredients -
Ingredients -
Yellow Cucumber 1 cup (Cut into bite sized pieces without peeling the skin. Discard the seeds)
Tamarind water 1/2 cup or to taste
Methi Powder 1/2 tsp
Red Chilli Powder 1/2 tsp (or to taste
Salt to taste
Sugar or Jaggery 1 tsp
Mustard Powder 1 tsp
Seasoning - Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Dry Red Chillies 1-2, Hing 2 pinches
Soak tamarind (about big marble sized) in hot water and extract tamarind water as needed. Set aside.
Heat oil in a pan and add the seasoning ingredients. When the seeds splutter, add the chopped yellow cucumber to it and add about a cup of water to it, cover with a lid and let it cook .
After about 10 minutes, the yellow cucumber would have softened. Then add the tamarind water and allow the tamarind water to come to a boil.
Add Salt, Methi Powder, Chilli Powder and Sugar to it. Let it cook for a couple of minutes.
Remove from heat and add add the mustard powder after it cools down a little. [Adding mustard powder when the chutney is still hot might make it bitter.]
Mix well and serve it warm with rice.
Serves 6-7
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Absolutely new dish for me ! I have never tried anything with yellow cucumber ! The curry sounds delicious and perfect for any meal.
I am hearing this word for the first time Harini, very interesting to read. I have enjoyed your series, such a wonderful collection.
An absolutely delicious pickle and would be great with rice as well as parathas. Thanks for sharing the recipe.
A very simple yet delicious curry that looks like... beautiful color...
I have heard about the mango version from my MIL. This dosakaya version sounds a new twist to the traditional version.