Prep 1 hr
Cook 1 hr 30 mins
Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.
- 3 cucumbers, peeled, seeded and cut into bite-sized pieces
- 3 tablespoons salt (divided)
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons peanut oil
- 2 tablespoons ground almonds (optional)
- 1 1⁄2 teaspoons turmeric
- 1 tablespoon sugar
- 1⁄2 cup vinegar
- 1⁄4 cup water
- Combine cucumber pieces with 2 tablespoons of salt.
- Refrigerate for 1 hour.
- Rinse and drain well. Squeeze out any excess moisture.
- Heat peanut oil and saute shallots, garlic and ginger until softened.
- Add almonds, turmeric, sugar and remaining salt. Stir well.
- Add vinegar and water.
- Simmer 10 minutes.
- Pour over cucumbers.
- Mix well.
- Refrigerate for at least 1 hour before serving.
This was a very tasty side dish. I have had a great harvest of cucumbers in my garden this year and am always happy to find a new use for them. Overall, my family really enjoyed them. There was a nutty flavor that surprised me since I didn't use the almonds. I substituted coconut oil for the peanut oil, otherwise I followed the recipe as written. I served them with Indian Chicken in Tomato Yogurt Sauce. Very nice combination.<br/><br/>Read more: <a href="http://www.food.com/recipe/indian-chicken-in-tomato-yogurt-sauce-430674?oc=linkback">http://www.food.com/recipe/indian-chicken-in-tomato-yogurt-sauce-430674?oc=linkback</a>