A syrupy cucumber curry with the aroma of ghee

Cucumber is an indispensable vegetable in Indian kitchens and it is believed to be one of the first vegetables used for cooking in our country. Even though 95 per cent of cucumber constitutes water, the vegetable has several benefits. It is considered a good remedy for some blood-related ailments causing patches on the skin and itching. Cucumber is a crucial ingredient in numerous dishes, some of which are easy to prepare. This syrupy curry is an example. The speciality of the curry is the ghee added to it, which enhances the taste and provides a sweet scent.

Ingredients
1 cucumber
Salt to taste
1 teaspoon chilli powder
¼ teaspoon yellow turmeric powder
10 shallots
1 onion
2 sprigs of curry leaves
2 teaspoons of ghee
A few red chillies
A little fenugreek
A little mustard
Oil to sauté

Preparation
Remove the skin of the cucumber and wash it
Cut into small pieces
Cook the cucumber after adding a little water, yellow turmeric powder, salt and chilly powder
Shred the shallots and onion and sauté them in ghee in another pan
When the cucumber is cooked, add the sauteed shallots and onion to it
Stir well so that the ingredients mix thoroughly
In the second pan, splutter mustard in oil and sauté red chillies, fenugreek and curry leaves
Add the mix to the cucumber curry
The syrupy cucumber dish is ready