Cucumber curry

This dish can be cooked using any type of cucumber. But, it tastes the best when the bigger variety of cucumber (mostly used in Kerala, known as vellarikkay) is used.

Small onions - cleaned and sliced: three to four bulbs
Green chillies - four
Dried Red chillies - three
Sunflower oil - 1 tbsp
Cucumber - (please remove the seeds) finely sliced - three cups
Garlic - five cloves
Cumin seeds - half tsp
Mustard seeds -half tsp
Curd - one cup (thick)

Turmeric powder - one tsp
Salt - to taste

Cook's Way
First, take three cups of water, sliced green chilies, cucumber pieces, salt(half tsp will do) and turmeric powder and boil them together in a deep vessel till the cucumber pieces turn translucent.

Take the curd and add half a cup of water and salt (to taste) and beat it evenly.
Take the garlic cloves and a pinch of cumin seeds and grind them along with a bulb of small onion.

Now, in a deep pan, add oil and mustard and cumin seeds on low flame; later, add the grounded garlic-cumin mixture. Next, add the dried red chillies till they fry. To this, add the curd mixture and stir it evenly on low flame. Add the initial cucumber mixture and continue the stirring. Boil this final mixture for 5 mins on low flame.

This dish goes well with brown rice.

Evolution: Adding curry leaves can give unique yummy flavour!!! :P

My Verdict: I have always loved this curry. My husband (was new to this dish) loved its taste. I was a bit surprised with his response because he usually don't like dishes with boiled vegetables.