Cucumber Moong Vadi 30-35 mins. 5
Nice Combination Of Cucumber And Moong Vadi
1) Cut Cucumber into small pieces(same size of Moong Vadi).
2) Finely chop Coriander Leaves.
3) Heat 3tblsp. Oil in a pan.
4) Add Moong Vadi and saute till golden brown in colour on medium-low flame.
5) Remove from flame and keep it aside in a plate.
1) Heat 3tblsp. Oil in a wok again.
2) Add Cloves, two(1 inch long) pieces of Cinnamon Stick, Red chilli whole and Bay Leaf altogether.
3) Add Mustard Seeds,when it starts splutter, add chopped Cucumber and mix well.
4) Add Salt, Turmeric Powder, Coriander Cumin Powder, Red Chilli Powder and mix well.
5) Add Water, when it starts boiling, add prepared Moong Vadi.Let it boil.
6) When Moong Vadi becomes soft, add Lemon Juice and Sugar.
7)Stir & Cook till require thickness of gravy.
8) For thick gravy, pick out 4-5 cooked,soft vadis from wok.Smash and put it in the wok back.
9) Saute and cook for few seconds.
Serve For: 4 Persons
Total cooking time: 30-35 mins.
Serve hot with Deep Chapati.
Ingredients Quantity Add to Cart
Cucumber 8.82 Oz
Oil 6 Tablespoon
Water 5 Cup
Moong Vadi 4.59 Oz
Cloves 4 Piece
Coriander Cumin Powder 3 Teaspoon
Lemon Juice 2.5 Teaspoon
Sugar 2 Teaspoon
Red Chilli Powder 2 Teaspoon
Cinnamon Sticks 2 Piece
Red Chilli Whole 1 Piece
Bay Leaves 1 Leaves
Mustard Seeds 0.5 Teaspoon
Chopped Cilantro 0.5 Cup
Turmeric Powder 0.25 Teaspoon
Salt As Required to Taste
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