Yellow or Lemon Cucumber is called Dosakaya. This dish is a popular dish of Andhra Pradesh. Dosakaya is a low calorie vegetable rich with vitamin A and C. It is generally good to have it in abundance in summer. It can be eaten raw as well as used in dishes.
Dosakaya -250 gms
Oil – 1 tbsp
Cumin Seed – ½ tsp
Curry Leaves – from 2 twigs
Red Chilli Powder = ½ tsp
Coriander Seed Powder – ½ tsp
Cumin Seed Powder – ½ tsp
Turmeric Powder – 1 pinch
Tomato Large – 2 (finely chopped)
Green Chili – 1 chopped
Whole Spice Masala (Garam Masala) – one pinch
Finely chopped Cilantro (Coriander Leaves) – 1 tbsp
Peel off the skin from the Dosakaya.
Chop it into medium sized cubes. Pressure cook it for just one whistle in medium flame and keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seed and allow them to splutter. Add Red Chilli Powder, Coriander Seed Powder, Cumin Seed Powder, Turmeric Powder and Salt.
Add the chopped Tomatoes. Stir cook till the Tomatoes become soft.
Add the boiled Dosakaya and the slit Green Chilli and a cup of water.
Stir cook them for a minute. Cover the pan and simmer for 5 to 6 minutes in low to medium flame.
Add chopped Coriander leaves and the Garam Masala. Mix well. Continue cooking for another couple of minutes and transfer to a serving bowl.
Serve with rice or roti.