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Tangy Curry with Cucumber and Flax seeds

  Tangy Curry with Cucumber and Flax seeds

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 4

  • 2 large over ripe cucumbers cut into wedges

  • 1/2 cup flax seeds

  • 6-7 crushed Garlic pods

  • 1 tablespoon of tamarind soaked in water

  • 2 fresh chopped green or red chillies

  • 1/2 teaspoon of Turmeric powder

  • 1 teaspoon of Mustard oil

  • 1 teaspoon of Salt

  • 1 pinch of sugar

  • 1 bunch of chopped coriander leaves

Directions

  • 01

    In a non stick pan dry roast flax seeds in medium heat until they start crackle.

  • 02

    Cool a while and then transfer to a grinder.

  • 03

    Grind to a coarse powder.

  • 04

    Keep aside.

  • 05

    Clean and cut the cucumbers with peel into wedges.

  • 06

    Heat mustard oil in a saucepan and add crushed garlic and chopped fresh chillies.

  • 07

    Saute for a minute.

  • 08

    Add cucumber wedges and stir to combine.

  • 09

    Add salt and turmeric powder. Give it a good mix.

  • 10

    Cover and simmer for 10 minutes to cook the cucumbers.

  • 11

    Open the lid and add the coarsely grounded flax seeds.

  • 12

    Mix well. Add 1 cup of hot water.

  • 13

    Cover and again cook in medium heat for 5 minutes.

  • 14

    Take the soaked tamarind, discard the seeds and add to the curry.

  • 15

    Add 1 cup more hot water as the curry should be very thin consistency.

  • 16

    Add a pinch of sugar. Cook without the lid for another 5 minutes.

  • 17

    Before removing from stove check the seasoning. Add salt and sugar if necessary.

  • 18

    Add some chopped coriander leaves and remove from heat.

  • 19

    The curry will be little tangy with toasted flax seeds aroma.

  • 20

    Enjoy with a bowl of steamed rice specially during scorching hot day.

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