• Cucumber Potato Curry , Dosakai Aloo Iguru

    September 7th, 2010MammuVegetarian

    Preperation Time: 30 Minutes
    Servings: 4

    1. Round Cucumber/Dosakai – 2 cups, chopped to 1 inch pieces
    2. Potato – 1 Cup, peeled and sliced to 1/2 inch pieces
    3. Tomato – 1/2 cup
    4. Green chilies – 3, halved
    5. Onion – 1/2 cup, chopped
    6. Oil – 2 tablespoons
    7. Pinch of turmeric

    For tempering/talimpu: cumin seeds, mustard seeds, chana dal – 1/4 teaspoon each and few curry leaves

    Cooking Procedure

    1. Heat oil in a deep, narrow pan, add ingredients for tempering one by one and let them splutter.

    2. Add onion, tomato, green chilies, turmeric, close the lid and let them cook till soft. Now add potato pieces, mix well and cook for 5-6 minutes till they are half cooked. Now add the cucumber, salt mix thoroughly, close the lid and cook for another 10 minutes. Keep checking in between and add very few water if its sticking to the pan.

    Serve hot with white rice or roti.


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