• Cucumber Potato Curry , Dosakai Aloo Iguru

  Very light and fast curry made with cucumbers and potatoes.

  
  
  
  September 7th, 2010 Mammu Vegetarian

  Preperation Time: 30 Minutes
  Servings: 4
  Ingredients

  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.

2 Responses to “Cucumber Potato Curry , Dosakai Aloo Iguru”

1. ANUPAMA DIXIT says:

   January 17, 2011 at 2:39 am

   THANX

   Reply
   • ANUPAMA DIXIT says:

     January 18, 2011 at 3:42 am

     I tried cucumber potato curry, its superb!!!!!!!!!!

     Reply