Bottle gourd and moong dal kootu is a South Indian sorakkai kootu with moong dal lentils ...

Oil Free Bottle Gourd Lentils Powder Curry is a recipe which is common at many north Indi...

Thotakura masala/ Dahi masala hara koftas is an excellent and classic green vegetable kof...

Another variation to the ever popular chole is to try it out with kasoori methi to finish...

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavourful. This unique ...

Budamkaya(lemon Cucumber) Masala Curry Recipe, Khira Kheera Kakdi Sabji, How To Make Budamkaya(lemon Cucumber) Masala Curry Recipe

Name: BUDAMKAYA(LEMON CUCUMBER) MASALA CURRY
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Whole lemon cucumber stuffed with sesame seeds, ground nuts and spices, is a delicious recipe served with rice.

About Recipe

Dosakaya koora, Vellarikka Kuzhambu, Sasha Sausha torkari

(1 ratings)

0 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Other

Servings : 4 persons
Published date : February 04, 2019

Ingredients used in BUDAMKAYA(LEMON CUCUMBER) MASALA CURRY
• Lemon cucumber - 8-10 numbers.
• Coriander seeds - 1/2 tea spoon.
• Sesame seeds - 1 tablespoon.
• Oil - 4-5 tablespoons.
• Onion(chopped) - 1/2 cup.
• Ginger garlic paste - 1 tea spoon.
• Salt - to taste.
• Tamarind - 1 piece.
• Red chili powder - 1/2 tea spoon.
• Turmeric powder - 1 pinch.
• Ground nuts - 1 tablespoon.
• Dry red chilies - 3-4 numbers.
• Curry leaves - 1 spring.
Method:
Take lemon cucumber and slit and keep aside. Heat pan and add ground nut, curry leaves, dry red chilies and slightly dry roast it. To it add coriander seeds, sesame seeds and dry roast it, later transfer into mixie jar. Heat 1 tablespoon oil in the same pan and add onion, ginger garlic paste, little salt and saute it. When colour changes to brown transfer into same blender, add salt, soaked tamarind to blend into coarse paste. Transfer into plate and add red chili powder, turmeric powder, little soaked tamarind water and make a stuffing paste. Stuff this paste into lemon cucumber and keep aside. Heat 3 tablespoon oil in a pan and add stuffed lemon cucumber and cook it on slow flame with lid on it. When lemon cucumber become soft switch off flame. Now budamakaya masala curry is ready to serve.