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Cucumber with mustard gravy

Cucumber (in Assamese - tiyoh) has 96% water content which are extremely beneficial during summer to prevent dehydration. Cucumber is also rich in VitaminA,  vitaminC and folic acid. The skin of cucumber is rich in dietary fiber. Cucumbers are low on carbohydrate and also a source of fiber and therefore good for diabetic patients. Cucumber is a versatile vegetable that can be added to a variety of dishes. Raw cucumber can be used to make salad or raita. Cucumber with mustard gravy is a spicy vegetarian recipe which can be served as a side dish with rice or roti.


  • 1 big mature cucumber
  • 2 tbsp yellow mustard seeds
  • 2-3 whole green chillies
  •  1/2 tbsp ginger garlic paste
  • 1 onion finely chopped
  • 1 tomato finely chopped
  •  1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 2 tbsp mustard oil
  • salt to taste


  1. Wash cucumber under running water. Peel cucumber and cut in big round shaped pieces .
  2. With the help of a knife remove the seeds from the middle of the round shaped cucumber pieces . Keep aside.
  3. Soak yellow mustard seeds in warm water for 30 minutes. Drain and make a fine paste.
  4. In a pan heat oil. Add ginger garlic paste and chopped onions. Fry till translucent.
  5. Add chopped tomatoes. Fry till oil separates.
  6. Add turmeric powder, red chilli powder and salt.
  7. Add cucumber pieces and whole green chillies. Mix well.
  8. Add mustard seeds paste.
  9. Add 1 cup of water.
  10. In medium heat cook for some time until cucumber become soft by covering the pan.
  11. Add garam masala. Again cook for 5 minutes.
  12. Remove from heat.
  13. Serve hot with rice or roti.


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