Yellow cucumber/Mangalore Savathekayi baby potato curry
This potato, yellow cucumber is a great meal for those lazy days. It not only takes very little effort but it is also full of healthy ingredients. Plus it is a one pot/pan meal so minimal clean up is required. The curry is vegan too.
Do you have coconut milk in the cupboard and I used potatoes and yellow cucumber in this curry, you can use regular cucumber instead. If you’ve got them around just cook them in coconut milk and your light and delicious curry is ready.
Indian yellow cucumbers are very low in calories, have minimal amounts of fats and no cholesterol.Have a very high water content and are know to have diuretic properties,and thus help in improving the kidney and bladder diseases.
Yields: 3-4 servings
Preparation time-10 minutes
Cooking time- 25-30 minutes
- Yellow cucumber/mangalore sauthekaye-1 medium (seeded and cubed to chunks)
- Baby potatoes-8-10
- Diced onion-1 medium
- Diced tomatoes-2medium
- Coconut milk- 1can
- Green chillies-3 (slit)
- Ground coriander seeds-1tsp
- Curry leaves-8-10
- Mustard seeds-1tsp
- Cumin seeds-1tsp
- Salt- to taste
- Chopped fresh Cilantro/coriander- for garnishing
- Heat oil in a pan and add mustard seeds, as it splutters add cumin seeds, chillies and curry leaves and saute for few seconds.
- Add the onions and fry until translucent, now add potatoes and cook for 4-5 minutes.
- Add diced yellow cucumbers, tomatoes, spices (turmeric, ground coriander), salt and continue to cook for another 4-5 minutes.
- Pour coconut milk, bring it to boil and simmer for 10-15 minutes, stirring occasionally, until the potatoes, cucumber are just tender.
- Once the curry is cooked well, turn of the flame. Garnish with chopped coriander.
- Can substitute yellow cucumber with regular cucumber/any squash.
- Any vegetables of choice can be included as a variation.