The staple Indian salad ingredients – kheera tamatar (cucumber and tomatoes) – can take on a curry avatar too. As these veggies are edible raw, the curry need not be cooked too long either. Cucumber tomato curry is great on the side with chapatis and a sprinkling of Bikaneri bhujiya on top.
I make this curry generally with English cucumber – less seeds, and I leave its thin green skin on. You can, if you like, substitute it with Indian cucumber*.
- Cucumber – 250 grams (3 English cucumbers, small)
- Tomatoes – 3
- Green chili – 1
- Red chili powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Sugar – 1/2 teaspoon
- Salt – to taste
- Cumin seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Asafoetida powder – a pinch
- Oil – 2 teaspoons
How To Make Cucumber Tomato Curry:
Cut the cucumber into 1-cm cubes.
Cut the tomato into similar sized chunks.
Chop the green chili finely.
Heat the oil in a pan. When hot, set heat to low and add cumin seeds, mustard seeds and asafoetida powder.
When the cumin seeds have crackled, add chopped green chilies. Add turmeric powder next, follow immediately with the chopped cucumber and tomatoes.
Stir the vegetables. Add red chili powder, salt and sugar and mix well.
Cook covered on medium heat. Add a few tablespoons of water if it gets too dry.Stir a couple of times in between to make sure the vegetables cook evenly.
Take cucumber tomato curry off the heat when the vegetables have softened but still retain their shape. This should take arond 6-7 minutes.
Cucumber tomato curry is ready to eat. Serve hot with chapatis.
*Indian cucumber tends to have more seeds and a thicker skin. If using Indian cucumber, you might want to discard some of the seeds and peel the skin.