Kheera Cucumber and Tomato Curry
Try this quick and easy Kheera cucumber and tomato curry side dish. This delicious recipe can be prepared in just 10 minutes.
Servings: 4 servings
Calories: 88kcal
Ingredients
- 170 grams Kheera cucumber cut into pieces
- 190 grams fresh ripe tomatoes chopped
- 2 tbsp sunflower oil
- 1/2 tbsp black mustard seeds
- 1/2 tsp whole cumin seeds
- 1/2 large fresh red chilli finely chopped
- 1/2 tsp Shetland sea salt
- 1/2 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 5 whole curry leaves
Instructions
- Heat 2 tbsp sunflower oil in a small saucepan and then add 1/2 tbsp black mustard seeds, 1/2 tsp whole cumin seeds, 1/2 large fresh red chilli, 1/2 tsp Shetland sea salt, 1/2 tsp chilli powder, 1/2 tsp ground coriander, 1/2 tsp garam masala5 whole curry leaves. Cook until the seeds start to pop.
- Add 190 grams fresh ripe tomatoes, chopped, and cook for two minutes, until they begin to soften and reduce.
- Add 170 grams Kheera cucumber, chopped, and cook for a further three or four minutes, until the cucumber begins to soften but still retains some of its crunch.
- Serve.
Notes
The original recipe called for an unspecified quantity of water to be added with the tomato, but I found my tomatoes added enough liquid on their own, so I didn't add any extra.
Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Sodium: 299mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg