Dosakaya aka Yellow cucumber / Lemon Cucumber in English is an Indian Vegetable mostly used in south Indian Cuisine. It is yellow-green vegetable, round in shape and has a crunchy texture. You can also eat this cucumber raw or use it to make chutney, cook along with lentils, veggies or meat or just simple curry with onion and tomato. Today, I’m here to share Dosakaya Tomato Curry Andhra Style with brinjal.
Dosakaya is a favourite in Andhra cooking. It pairs well with chicken, mutton and prawns. Dosakaya Tomato Curry Andhra Style is one of those dishes that reminds me of my Ammama (grandmother) and my childhood memories. She makes a variety of dishes with this veggie & I especially love the non vegetarian dishes!! Memories of me and my cousins sitting on the veranda while Ammama feeds us rice mixed with curry. We would gulp down morsel after morsel, without realising how full we are. Of course, there was magic in her hands….I so miss her!!
Cucumber also has many benefits. Yellow cucumbers (Dosakaya) contain about Ninety six percent of water. This water contains more nutrients compared to ordinary water. Cucumber makes an excellent inclusion for a weight loss diet plan. This is due to the high content of water and being low in calories will be very helpful. It Contains a high amount of vitamin K, a fat soluble vitamin and vitamins A,B and a good source of Vitamin C. The juice of this vegetable contains high Amounts of magnesium, potassium , sodium, silicone, sulphur and many other anti-oxidants. These compounds regulate blood pressure….So it is good to include in your diet.
Let’s jump in to the recipe for Dosakaya Tomato Curry Andhra Style!!
Step-by-Step Process to make Dosakaya Tomato Curry Andhra Style:
- Grab all the ingredients. Peel & roughly chop yellow cucumber. You can remove the seeds or use it like I did. Please check for bitterness and proceed as some of the yellow cucumbers are bitter in taste.
- Finely chop onions, green chillies and tomatoes. Wash a few curry leaves.
- You can make this curry with just the above veggies or add brinjal. In case you are using brinjals, wash and cut them into 1 inch pieces and add them to a bowl with salt water. This prevents browning. I’m using brinjal in today’s recipe.
- Crush ginger and garlic to a coarse paste or you can use half a teaspoon of ginger garlic paste. I like to crush and add for the fresh aroma.
- Heat oil in a pan over medium heat. Add chopped onions, green chillies and curry leaves.
- Sauté till the onions turn translucent and then add crushed ginger garlic paste.
- Stir for a minute till the raw smell goes off.
- Drain and add brinjal pieces and sauté for a minute.
- To this add turmeric powder, a little salt and mix well.
- Now add tomato pieces and cook until the tomatoes become tender.
- Add red chilli powder and mix well.
- To this add chopped yellow cucumber pieces and mix well.
- Add quarter to half cup water if necessary depending on how much gravy you want.
- Cook over medium heat for 10 to 12 minutes until the cucumber pieces cook well. It’s also nice to have a slight crunch to the cucumber instead of fully cooking it, but it’s your personal choice. Turn off the heat once done.
- Dosakaya Tomato Curry Andhra Style / Yellow cucumber curry is ready.
- Transfer the curry into a bowl and garnish with chopped coriander leaves.
- Serve with plain rice or roti.
A Quick Summary:
Dosakaya Tomato Curry Andhra Style | Yellow Cucumber Curry | Dosakaya Vankaya Tomato Kura
Ingredients
- 1 Tablespoon Oil
- 1 large onion finely chopped
- 2 green chillies finely chopped
- Few curry leaves
- 1/2 inch fresh ginger crushed
- 3 Garlic pods crushed
- 4 Small brinjals cut into 1 inch pieces
- 1/4 teaspoon Turmeric powder
- 2 to matoes roughly chopped
- 1 tea spoon Red chilli powder
- 1 Yellow Cucumber Peel and roughly chop
- Salt to taste
- 1/4-1/2 cup water
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onions, green chillies and curry leaves.
- Sauté till the onions turn translucent and then add crushed ginger garlic paste.
- Stir for a minute till the raw smell goes off.
- Drain the water and add brinjal pieces and sauté for a minute.
- To this add turmeric powder, salt and mix well.
- Now add tomato pieces and cook until the tomatoes become tender.
- Add red chilli powder and mix well.
- To this add chopped yellow cucumber pieces and mix well.
- Add quarter to half cup water if necessary.
- Cook on medium heat for 10 to 12 minutes until the cucumber pieces cook well. Turn off the heat.
- Transfer the curry into a bowl and garnish with chopped coriander leaves.
- Serve with plain rice or roti.
My Notes:
- Adjust spices to suit your taste.
- You can also exclude brinjal and make this curry.
- Apart from brinjal, other preferred combinations with dosakaya are drumsticks, chicken, mutton and prawns. These are my personal favourites, you can try as per your choice.
- Do not overcook dosakaya, it’s nice to have a slight crunch after cooking.
- This curry will have a tangy taste because of the dosakaya and tomatoes.
- If you don’t have access to yellow cucumber, try the same recipe with cucumber.
Check out other recipes from blog using Yellow cucumber:
Many more to come!!…..STAY TUNED!!
Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.
Happy Cooking 🙂
Cheers!!
Padma.
