Kheera (cucumber) ki sabji

Servings: 4
Preparation time: 8-10 minutes.
Frying time: 6 minutes.
Cooking time: 2-3 minutes.
Total time: 19 minutes.

“Kheera (cucumber) ki sabji”: Curd Based Light Gravy, Simple, Tangy, and Comforting

Curd has always been a trusted ingredient in Indian kitchens, loved for its cooling effect. When used to prepare a light gravy, it transforms everyday vegetables into a refreshing and wholesome dish.

The smooth, creamy texture of curd balances spices beautifully, making the curry gentle on the stomach yet full of flavour. Perfect for summers or for those who prefer mildly spiced meals, this curd-based gravy is a healthy and satisfying option that pairs well with both Rice and Rotis.

In my view, cucumber sabji is one of the traditional foods which is almost vanished, although it is very good and keep the body and mind healthy and cool. It can be prepared in very less time.

Health conscious people and those who like the light food, here is the recipe…

Ingredients:

Kheera (cucumber): 2 no. (400 gm)
Ghee: 1 tablespoon
Curd (yogurt): half cup
Mustard seed: half teaspoon
Asafoetida powder: 1 pinch
Salt: 1 teaspoon
Turmeric powder: one forth teaspoon
Coriander powder: 1 teaspoon
Red chilli powder: 1 teaspoon

preparation

Peel off Kheera (cucumber), discard seed and Chop into 1”cube, keep aside.
Beat the curd properly by hand blender or spoon, make it smooth.

Method:

Take a fry pan, heat ghee till it smokes, add mustard seed; sputter it for few seconds.
Add chopped Kheera, salt, turmeric powder, chilli powder, and asafoetida and coriander powder.
Fry for couple of minutes on medium high flame, add beaten curd slowly at low heat.
Stir continuously and add a cup of water, cook for couple of minutes, bring it to boil.
Put off the flame very tasty and crunchy Kheera (cucumber) sabji is ready to serve.
Decorate with green coriander leaf and green chilli.