A simple and easy recipe for a classic Indian curry.
This recipe for cucumber gourds is perfect for a weekend dinner.
It uses a combination of fresh, local and organic ingredients.
The gourde is served in a dish that’s meant to be eaten alongside a meal of curries and is a great way to use up leftover rice, which is the main ingredient in the curries we serve on our menu.
You can find the recipe for the cucumber curry at our recipe page.
This is the perfect curry for a family or a group of friends.
You’ll also love this recipe for gourdes made with carrots.
How to make cucumber & carrot gourdu Recipe Time: 20 minutes Cook time: 30 minutes Ingredients: 1 cucumber (about 1 1/2 to 2 inches long) 1 carrot (about 2 inches to 3 inches long, but not quite as long as a head of lettuce) 2-3 garlic cloves, peeled and finely chopped 1 teaspoon garam masala 1/4 teaspoon turmeric 1/8 teaspoon cumin 1/3 teaspoon ground coriander 1/16 teaspoon cayenne pepper 1/6 teaspoon salt, plus more for garnish 1 1,000-calorie Indian curry powder, or more if you need it Directions: Peel the cucumbers, carrots and garlic.
In a bowl, whisk together the garam, cumin, turmeric, cayrika, corianders, cilantro and salt.
Peel the garlic.
Add the garlic to a bowl with the cucuarines and carrots and whisk to combine.
Add 1/1 cup water to the bowl to dissolve the garlic powder and set aside.
Set the bowl aside.
Heat a large pot of salted water over medium-high heat and add the garlic and sauté for 1-2 minutes or until the garlic starts to brown and the skin turns dark.
Add in the carrots and cook for about 2 minutes.
Add turmeric and cook about 1 minute.
Add curry powder and cook 1-3 minutes.
Remove from the heat.
Add salt and stir in the curry powder.
Add remaining ingredients, including the garbanzo beans.
Cover and cook uncovered for about 15 minutes, or until thickened and tender.
Add a few drops of the curry liquid to the vegetables and cook an additional minute.
Serve with cilantro leaves, if desired.
Note: You can also make the curry by combining the garb masala and turmeric powder, as well as adding salt and sugar, and cooking it for about 5 minutes.
It’s a great alternative to the curry at a curry house or Indian restaurant.
Recipe courtesy of Taste of India