Sometimes, it’s fun to combine vegetables that normally don’t share the same space in normal dishes. Cucumbers are commonly used in salads and consumed raw. However, when cooked with a spice blend and paired with peas for texture, it can surprise you with great depth of flavour. This gravy side dish goes equally well with rotis and rice.
Recipe for Cucumber and Peas Gravy
Serves : 2-3
- 2 cups peeled cucumber, cut in cubes
- 1.5 cups peas (frozen/fresh)
- 2 medium sized tomatoes
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp turmeric
- A pinch of asafoetida
- 2 tbsp oil
- Salt to taste
- 8-10 curry leaves to garnish [optional]
- 5 dried red chillies
- 1 tbsp coriander seeds
- 1 tbsp grated coconut [optional]
- Grind all the ingredients mentioned under grinding list into a fine paste and keep it aside. Add a little water while grinding.
- Blend just the tomatoes separately into a purée and keep it aside.
- Microwave the peas or let them thaw in room temperature.
- Heat oil in a pan and add the mustard and cumin seeds. Once they splutter, add the fenugreek seeds and asafoetida followed by the cucumber pieces and peas. Sauté it for about 5 mins.
- Now add the tomato purée and let it cook till the mixture thickens. Keep stirring occasionally at this stage.
- Next, add the ground paste. Add salt and turmeric. Mix the ingredients well to help them combine.
- Add about 2 cups of water, cover the pan and let the vegetables simmer on low flame for about 10 mins. Add the curry leaves at this stage.
- Serve hot with rice or rotis. If you plan to serve it with rice, paapads complement this dish brilliantly.
- Adjust the consistency of the gravy by changing the amount of water added. For rotis, I make it a little thicker.
- Instead of peas, chickpeas can be used but they would have to be soaked and par cooked.
- Coconut is optional but it is preferred in this dish as it adds a nice texture.