Tangy Curry with Cucumber and Flax seeds

Copy Icon
Twitter Icon
  Tangy Curry with Cucumber and Flax seeds


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


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


  • In a non stick pan dry roast flax seeds in medium heat until they start crackle.
  • Cool a while and then transfer to a grinder.
  • Grind to a coarse powder.
  • Keep aside.
  • Clean and cut the cucumbers with peel into wedges.
  • Heat mustard oil in a saucepan and add crushed garlic and chopped fresh chillies.
  • Saute for a minute.
  • Add cucumber wedges and stir to combine.
  • Add salt and turmeric powder. Give it a good mix.
  • Cover and simmer for 10 minutes to cook the cucumbers.
  • Open the lid and add the coarsely grounded flax seeds.
  • Mix well. Add 1 cup of hot water.
  • Cover and again cook in medium heat for 5 minutes.
  • Take the soaked tamarind, discard the seeds and add to the curry.
  • Add 1 cup more hot water as the curry should be very thin consistency.
  • Add a pinch of sugar. Cook without the lid for another 5 minutes.
  • Before removing from stove check the seasoning. Add salt and sugar if necessary.
  • Add some chopped coriander leaves and remove from heat.
  • The curry will be little tangy with toasted flax seeds aroma.
  • Enjoy with a bowl of steamed rice specially during scorching hot day.