Cucumber pickle (काकडीचे लोणचे) is a side dish that is made during the holy month of Shravan in Maharashtra. During this month, you get variants of Cucumber (also known as "तवस" in Konkan region). Bhajaniche Vade and Curds/White Butter along with this Cucumber Pickle is a common menu for Mangala Gauri Vrat. This side dish is very quick to prepare and requires very few ingredients.
Yield: 1 large bowl
Approx. Time: 15-20 mins
Approx. Time: 15-20 mins
Ingredients
For Tempering
2 tbspns Oil
1 tspn Mustard seeds
1/4 tspn Asafoetida Powder
1/4 tspn Asafoetida Powder
1/2 tspn Turmeric Powder
For Pickle
2 cups Cucumber cubes (Approx. 3 medium sized Cucumbers)
1 tspn Salt (for Cucumber juice)
1 tspn Fenugreek Seeds (Methi Seeds)
1/4 cup Mustard Seeds (preferably Red Mustard Seeds)
Cucumber water
1-2 tbspns Water if required
1 tspn Red Chilly Powder
Salt to taste
Additional Ingredient:
1 tspn Salt (for Cucumber juice)
1 tspn Fenugreek Seeds (Methi Seeds)
1/4 cup Mustard Seeds (preferably Red Mustard Seeds)
Cucumber water
1-2 tbspns Water if required
1 tspn Red Chilly Powder
Salt to taste
Additional Ingredient:
Sour Curds (at the time of serving)
To Serve with:
Pre-preparation
Wash 3 medium sized Cucumbers. Remove sides and peel of Cucumber. Cut it into small 1/2 inch cubes. Transfer the cubes into a mixing bowl and sprinkle salt over it. Set it aside for approximately half an hour. This helps in releasing water from the Cucumber. After half an hour gently squeeze the cucumber cubes and transfer the Cucumber Water into a separate bowl.
Wash 3 medium sized Cucumbers. Remove sides and peel of Cucumber. Cut it into small 1/2 inch cubes. Transfer the cubes into a mixing bowl and sprinkle salt over it. Set it aside for approximately half an hour. This helps in releasing water from the Cucumber. After half an hour gently squeeze the cucumber cubes and transfer the Cucumber Water into a separate bowl.
Method
Heat a teaspoon of Oil in a frying pan and shallow fry the Fenugreek seeds. Allow it to cool. Then take fried fenugreek and Mustard seeds in a blender. Dry blend it to make fine powder. Then add the Cucumber Water into it and blend it again. The mixture should be of pouring consistency. If you find it thick, then add 1-2 tbspns of water and blend it again to make a smooth white paste.
Now mix the Cucumber cubes and Mustard Paste in a bowl. Add Red Chilly powder and Salt to taste. Mix it well. Then add the cold tempering over it and mix well. The Cucumber pickle is ready to serve. Transfer it in a glass bottle / jar. You may store it in refrigerator for 3-4 days.
While serving take some portion in a separate bowl and mix sour Curds with it. Serve with Roti or Bhajaniche Vade.
Notes
1. You may also use chopped Green Chilly and finely chopped Ginger in this pickle. This has to be added at the pre-preparation stage along with Cucumber for marination.
2. You may also add lemon juice. But in that case curd may be avoided.
Stepwise Pictures:
