How to make Kakdi Ki Sabzi - Cucumber tempered with mustard seeds, urad dal, red chillies and asafoetida and garnished with coconut.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cucumber (खीरा), Curry Leaves (कड़ी पत्ते )

Cuisine : Indian

Course : Main Course Vegetarian

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Kakdi Ki Sabzi Recipe Card

Kakdi Ki Sabzi
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kakdi Ki Sabzi checkout Cucumber Curry, Majjige Huli. You can also find more Main Course Vegetarian recipes like Aviyal, Sindhi Chana, Cheesy Dum Aloo, Quinoa Upma with Mushrooms.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kakdi Ki Sabzi Recipe

  • Cucumber 1 large

  • Curry Leaves 2-3 tablespoons

  • Dried red chillies 2-3

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Curry leaves 8-10

  • Salt to taste

  • Scraped coconut 3 tablespo

Method

Step 1

Peel cucumber and cut into ¼ inch pieces. Cut dried red chillies into small pieces.Heat oil in a non-stick pan.

Step 2

Add asafoetida, mustard seeds, urad dal, curry leaves, red chillies, cucumber, salt and coconut.

Step 3

Toss well, cover and cook for 3-4 minutes. Remove the cover, stir well, cover again and cook for 2 minutes more.

Step 4

Garnish with a little coconut and serve hot.