Kheera Masala

Kheera Masala

Back to my wok & ladle after a long break with hot spicy Kheera Masala. My foodie had a systematic and controlled diet for the last few weeks and I was bit down to update my blog with it.

This concept arrived from SIL’s Bhindi Masala spl, but Bhindi - our ladies finger has less voice in our cuisine. My foodie who is fond of cucumber gave the idea of kheera masala. It’s easy like our usual egg masala or any other variety. Just try this masala for chapatti, roti, roshi (Maldivian paper chapatis) or poori.

Ingredients:

Cucumber – chopped in cubes, 1 bowl

Onion – 2, sliced length wise

Tomato (ripe) – 2 chopped

Green chillies – 1 chopped

Coriander powder – 1 tbsp

Chilli powder – 1 tsp

Turmeric powder – a pinch

Curry leaves – 1 sprig

Salt – to taste

Water – required to cook

Method:

Pressure cook cucumber for 1 whistle and keep aside. 

Heat oil in a pan – sauté chopped onion, green chillies and tomato step by step on medium heat. 

Reduce the flame and add coriander powder, chilli powder and turmeric and mix gently with the sauté mixture. 

Add required water to cook the mixture. Salt for your taste. Now add cooked cucumber with curry leaves. 

Mix gradually and switch off the flame. Serve with chapatti and roti.

Note: use your hand to squeeze tomato to get tasty masala.