Ingredients:

  • 1/2 cup thick coconut milk
  • 1/2 cup grated unsweetened coconut
  • 1 tsp cumin seeds
  • 1 green chili, seeded
  • 1/2 tsp black pepper
  • 1 lb yellow cucumber or English cucumber, peeled and cubed
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig fresh curry leaves
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 tbsp lemon juice or tamarind pulp
  • 1 tbsp coconut oil
  • 1 dried red chili, broken
  • 1/2 tsp mustard seeds
  • 1 pinch asafoetida (hing)

Instructions:

  1. Combine grated coconut, cumin seeds, green chili, and black pepper in a blender.
  2. Add the coconut milk and pulse until a smooth, ivory-colored paste forms; set aside.
  3. Heat 2 tbsp of coconut oil in a pan over medium heat.
  4. Add mustard seeds and wait until they stop popping.
  5. Toss in the curry leaves and diced onions, sautéing until the onions turn translucent and fragrant.
  6. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell vanishes.
  7. Add the cubed cucumbers to the pan, stirring gently to coat them in the oil.
  8. Sprinkle in the turmeric, red chili powder, and salt, and stir to combine.
  9. Stir in the prepared coconut paste and simmer on low heat for several minutes until the sauce is velvety and clings to the cucumbers.
  10. Stir in the lemon juice or tamarind pulp to balance the richness and remove from heat.
  11. Heat 1 tbsp of coconut oil in a small pan. Add the remaining mustard seeds, dried red chili, and asafoetida. Once the seeds pop, immediately pour the hot oil and spices over the curry.