DOSAKAYA TAMOTA KURA | CUCUMBER TOMATO CURRY

Cuisine: Andhra Pradesh, India

INGREDIENTS:

Green cucumber (fully matured) – 500g

Tomato (chopped) – 3 medium

Green chilies (slit) – 2

Onion (chopped) – 3

Chili powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Salt – as required

Oil – 3 tablespoons

Mustard seeds – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Curry leaf – 2 sprigs

METHOD:

1. Wash the cucumber, peel it and chop it into small pieces with the seeds.

2. Heat oil in a clay pot. Add mustard seeds and cumin seeds.

3. Once they start crackling, add curry leaves, followed by green chilies and onion. Sauté until the onion turns pink and soft.

4. Add the tomato and cook for a few minutes.

5. Then add the chopped cucumber, followed by salt, turmeric powder and chili powder.

6. Cover the pot with a lid and cook until the cucumber becomes soft.

7. The cucumber will release water as it cooks, and this water will be enough to cook it. If the cucumber does not release enough water, add 1 cup of water.

8. Once the cucumber is soft and the water has evaporated, turn off the stove.

9. Serve with rice or roti.