Coming to this cucumber, definitely it has a versatile taste, my suggestion when u pick the cucumber make sure it is baby /tender one, so that i gets cooked easily as well as healthy & tasty. it has no spicy taste, very apt for baby’s and elder people. since we are using the baby cucumber it will easily get digested. I accompanied the cucumber stir fry with my Ridge gourd thogayal & Jeera milagu Rasam.Very hearty meal i would say. Very filling too. So plan your lunch and enjoy .
Cucumber – 2 to 3 cups Finely chopped
Turmeric powder – a pinch
Salt – as required
coconut – 3 tbsp (shredded )
hing – a pinch
Oil – 2 tbsp
Mustard seeds – 1 tsp
green chilly – 2 nos
Curry leaves – to temper
Clean ,wet the veggies and dry the veggie then finely chop the cucumber as per required shape, i cut in to four halves and chop it with minimal thick , so you should plan the required way of cutting.
Heat the kadai and pour the oil once heat, add the mustard seeds once cracked add the green chilly, saute for a minute, then add the chopped cucumber, stir fry it for 5 minutes,
Then add the required amt of salt, turmeric and pinch of hing. and saute well ,then close the kadai leave for 10 minutes.you can see the cucumber oozes it water and get it cooked.
After 10 minutes, when u open the cucumber you can see the cooked cucumber, and saute for few more minutes and add the grated coconut mix it well and off the flame and temper it with curry leaves.
- It depends on the cucumber you should peel the skin , if it is baby cucumber no need.
- since it has more health benefits, do not add any red chilly powder and other masala’s just turmeric and green chilly is enough
- Adding coconut is purely optional to balance the lunch menu diet , we generally add 2 tbsp .So its optional but highly recommended.