|Cucumber||1 Large, cut into pieces (peeled)|
|Drumstick leaves||1 Cup (16 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
|Oil||1 Teaspoon (For Seasoning)|
|Mustard seeds||1⁄2 Teaspoon (For Seasoning)|
|Curry leaves sprig||1 (For Seasoning)|
|Hing||1 Pinch (For Seasoning)|
|Jeera seeds||1 Teaspoon (For Seasoning)|
|Onion||1⁄2 , finely chopped (For Seasoning)|
|Chana dal||1 Teaspoon (soak for 1 hr - For Grinding)|
|Green chillies||6 (fry in oil - For Grinding)|
|Desiccated coconut/Grated coconut||2 Tablespoon (For Grinding)|
|Coriander||1⁄2 Cup (8 tbs) (For Grinding)|
|Coriander seeds||1 Teaspoon (Dhaniya seeds - For Grinding)|
|Rice||1 Teaspoon (soak for 1 hr - For Grinding)|
|Water||250 Milliliter (1 Glass - For Grinding)|
Grind all the masala ingredients with water to a fine paste.
Boil the cucumber with water until soft. Add curry leaves, salt and ground paste and bring it to boil for
Remove form the heat.
When it becomes cool add yogurt and mix thoroughly.
Heat oil in a pan, add seasonings when it starts to split, stir into the yogurt mix.
Serve with rice
Note: For this curry vegetables such as Ash Gourd, Chayote Squash, Spinach, Brinjal,Cucumber can be used