Stuffed Curried Cucumber

A unique take on the humble cucumber transforms it into a rich, flavorsome dish that combines the crunchiness of cucumbers with a spicy, nutty filling.of roasted chickpea flour enriched with peanuts, coconut, and aromatic spices. The filling is then cooked in a tangy tomato-onion gravy until tender. This dish offers a delightful contrast of textures and flavors, perfect for a hearty meal.

Servings: 4

Total time: 35 minutes

Ingredients:

For the stuffing:

• 4 medium-sized cucumbers (thick and firm)
• 1/2 cup chickpea flour (besan)
• 1/4 cup grated coconut
• 2 tbsp roasted peanuts (crushed)
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tbsp sesame seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp amchur  or lemon juice
• Salt to taste
• 2 tbsp finely chopped coriander leaves
• 1 tbsp oil

For the gravy:

• 1 large onion, finely chopped
• 1/2 cup  tomatoes pureed
• 2 green chilies, slit
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil
•  Fresh coriander leaves for garnish

Instructions:

1. Remove the top and bottom of each cucumber, slit them lengthwise, scoop out the seeds and divide into 2-3 pieces, each about 8cm long. Set aside
2. Heat 1 tbsp oil in a pan. Add cumin seeds, mustard seeds, and sesame seeds. Let them splutter.
3. Add chickpea flour (besan) and roast until golden and fragrant.
4. Add grated coconut, crushed peanuts, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
5. Add amchur or a dash of lemon juice. Mix thoroughly and remove from heat.
6. Once the mixture cools,place the mixture in the sliced cucumber. Set aside
7. Heat 2 tbsp oil directly in a pressure cooker
8. Add chopped onions and sauté until golden brown.
9. Add the ginger-garlic paste and sauté for 1-2 minutes.
10. Add  tomato puree and cook until oil separates.
11. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
12. Gently place the stuffed cucumbers in the mixture.
13. Add 1/2 cup of water.
14. Close the pressure cooker lid and cook on medium heat for 1 whistle. Let the pressure release naturally.
15. Open the lid, sprinkle garam masala, and gently mix the cucumbers with the gravy.
16. Garnish with fresh coriander leaves.

Serve the stuffed cucumber curry hot with steamed rice, roti, or paratha.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com