That’s because I’m always looking for something new to make my meals more interesting, and often, the “Oh- it’s-just-that-routine-old-thing” attitude kicks in when I spy these vegetables on the shelves. But sometimes, something propels me to make it, and going back to old faithfuls to me is as good a new venture as eating strange and fascinating stuff, as it’s been ages since I’ve eaten any of these.
Yesterday, at an aunt’s house, I had some really spicy scrambled eggs, a dinner staple when I was still living at home. That really prompted me to get on with this post – I’d made this a week ago but haven’t made the time to post it due to other new-age distractions, DVDs being one of them.
Where I live, I don’t get very good specimens of this vegetable, but I try and make do. This dish, dosakaya koora (melon cucumber curry), is light and uncomplicated; I also think it’s a perfect accompaniment to a bowl of fresh curds/yoghurt if you want a low-calorie one-pot meal.
Dosakaya/melon cucumber – 2, peeled, de-seeded, diced/cubed (taste and make sure they aren’t bitter)
Onion – 1, chopped
Green tomato/red tomato – 2, chopped
Oil – 1 tsp
Mustard seed – ½ tsp
Cumin seed – ½ tsp
Curry leaves – a few
Red chilli powder – ½ - 1 tsp
Turmeric – ½ tsp
Salt, to taste
In a pan, heat the oil and temper with the mustard, cumin and curry leaves.
Add the onion, fry it till translucent.
Now add the cucumber, fry for about 30 seconds. Add the turmeric and fry some more.
Now add the salt and chilli powder, about ¼ cup of water and simmer covered.
It cooks very easily so make sure it’s not all squishy before you add the tomatoes.
Once you’ve added the tomato, cover it again and let it simmer. You can add a little more water to hasten the cooking process.
It’s generally eaten with rice but also as I described above.
Another dosakaya recipe from my blog here
This is my entry for this week's WHB started by Kalyn, and hosted by Anh.
Dosakaya Vegetarian Old Favourite Old faithful Melon cucumber