Dosakai known as Indian Cucumber in English is a tricky vegetable. You can eat it raw as well as cooked. The low in calory (95 % of it made up of water) and high in vitamin K will improve bone health. It also reduces the risk of cancer, improves brain health and COX-2 enzyme acts as an anti-inflammatory agent. The potassium content the cucumber will lower the blood pressure and improves the heart health
Prerequisite:
Take medium size cucumber and place in a gas flame (If you are BBQing, you can place it aside and use it in the recipe)
Peel the skin and wash it thoroughly.
Deseed the cucumber and mince it finely and keep it aside
For base:
Ingredients:
10 -15 Green Chilies
2 - 4 tbsp - Oil
1 tbsp - Urad Dal
¼ tbsp - Cummin Seeds/Jeera
2 - Cloves
Pingpong ball size - Tamarind
Small Bunch - Cilantro
Salt to taste
Tampering: Oil, Cummin, Mustard, Curry Leafs, Hing
In a pan, add 2 tbsp of oil and saute the chilies, Urad Dal, Tamarind, and cilantro
Once it is well done, grind it well by adding garlic, and salt
Combine the minced cucumber and the chili, cilantro paste and mix it well
Tamper it by adding mustard, cumin, hing and curry leaves and mix it again until it is blended with the chutney.
Serve it with rice, roti or even use it as a spread for bread sandwich or roti roll
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