Cucumber Mussalam
Ingredients
3 small and soft cucumbers
250 gms kachri (lemon cucumber)
For the filling:
50 gms khoya
1 tbsp cashew chopped + 1 tbsp cashew paste
1 boiled and grated potato
Coriander
Mint
Green beans
Salt to taste
1 tsp cumin powder
For the gravy:
2 medium-sized onions, chopped
1 tbsp ginger paste
2 tbsps tomato puree
1 tbsp cashew paste
1 tbsp yoghurt
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
Preparation
Cut the cucumber into two halves and peel the outer skin. Scoop the seeds and make a hollow
cylinder inside.
Punch the outer portion of the cucumber with a fork and run salt around it and keep it aside to
marinate for 15 minutes.
In a pan, boil water with salt and turmeric, and add the cucumber.
Let it become soft but not too soft as otherwise it will not be able to hold the stuffing.
Mix khoya, potato, chillies, salt, cumin powder, peas and carrot to prepare the stuffing.
With the help of a spoon gradually fill this stuffing in the hollow cylindrical cucumber.
Then, holding the cucumber carefully cut it into one and half inch-thick slices and keep it aside.
For the gravy, add oil in the wok and then add onions. After they get brown add ginger-garlic
paste.
Let it cook for a while and then add tomato puree, turmeric powder, coriander powder, cumin
powder, and salt.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing
continuously so that the cashew does not get burnt. Add a little water and garam masala, and
keep mixing it.
Once the masala is again dried and seems cooked, add beaten yoghurt, cover the lid and cook
for two minutes.
Now gradually add the cut slices with 30 per cent of the slice above the gravy and put the
flame on slow. Let it cook under cover for 5 to 10 minutes.