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Cucumber Side Dish with Mustard and Lime

While Cucumber is great raw, a light sautéing brings out in the gourd a delicious flavor dimension. The key is to cook the cucumber just enough to let it soften, not so much that it turns limp or watery. This cucumber side dish recipe, flavored with fresh lime and mustard, shows you how.

I recommend English cucumber for this recipe, which has thinner skin, fewer seeds and a sweeter taste than the “kheera” cucumber.

The primary seasoning in this recipe is a dry mustard-fenugreek spice blend. Check out the link for the steps to prepare this spice blend – you can make a batch and store it for later use.

You Need:

[For 2-3 servings]

  • English cucumber – 250 grams
  • Green chili – 2 (adjust to taste)
  • Ginger – 1/2-inch stick
  • Fresh lime juice – 1/2 tablespoon
  • Mustard-fenugreek powder – 1 teaspoon
  • Turmeric powder – 1/3 teaspoon [buy here]
  • Salt – 1 teaspoon or to taste
  • Mustard oil – 1/2 tablespoon [buy here]

The links above are affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

In the picture above English cucumber, ginger, lime, green chilies, mustard-fenugreek powder.

How To Make Cucumber Side Dish with Mustard and Lime:

1. Before you cook

Crush the ginger. Slit the green chilies diagonally.

Snip the ends off the cucumber.

To reduce the cucumber’s bitterness: Rub the cut end against the rest of the cucumber till a foamy substance oozes out. Stop when you see no new foam being formed (about a minute). Rinse.

Note: Some say this trick is a myth. I don’t know – I do this always and believe it works. Even if I’m mistaken, this trick is fun! Here’s an article/video with more detail about it.

Cut the cucumber into wedges about 1.5 inch long. De-seed if the cucumber has too many seeds. (The English cucumber generally does not need de-seeding.)

2. Into the pan

Heat mustard oil in a pan or kadhai. When the oil is hot, set heat to low and add turmeric powder, crushed ginger, slit green chilies. Give it all a quick stir and follow with cucumber wedges.

Cook for 4-5 minutes on high heat, turning the cucumber regularly to avoid burning. Sprinkle salt to taste and mustard-fenugreek powder. Mix.

Cook another minute, then switch off the heat. Squeeze the juice of fresh lime over the cooked cucumber. And that’s it! Your cucumber side dish with mustard and lime is ready to serve.

Meal below: chapatis, aloo tamatar sabzi, chaulai saag, cucumber with mustard and lime, fresh mooli sticks.


Do more with cucumber – check out these recipes:

  • carrot cucumber rava cheela
  • kachumbar salad
  • apple cucumber mint juice
  • kheere ka raita

Other ways to use mustard-fenugreek powder:

  • green eggplant in mustard-fenugreek masala
  • sarson methi kadhi
  • potatoes in garlic sauce
  • sweet and sour ginger chutney

The post Cucumber Side Dish with Mustard and Lime appeared first on The Steaming Pot.

This post first appeared on Purpledragonfly, please read the originial post: here

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Cucumber Side Dish with Mustard and Lime


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