Dosakaya also known as Yellow cucumber, from cucumber family is primarily grown and widely consumed in India. It is rich in water content and can be used in variety of recipes like dal, sambar or chutney. As it is somewhat bland in taste, it gets adapted well to the recipe.
|Onion (finely chopped)||1|
|Turmeric powder||½ tsp|
|Chilli powder||1 tsp|
|Urad dal||1 tsp|
|Channa dal||1 tsp|
1). Wash, peel the skin off the dosakaya and cut into two halfs.
2). Discard the seeds and chop into pieces, keep aside. Before you start using Dosakaya, taste a piece prior to cutting. Some dosakai can be bitter. If they are bitter*, after scooping the seeds, wash it well with water to get rid of the bitterness.
3). Heat oil in a pan, splutter mustard, add urad dal and channa dal saute till turns light brown. Then add onions and fry till it turns translucent. Then add turmeric powder, salt, chilli powder and mix well.
4). Add chopped dosakai and mix well. Than add ¾th cup of water and let it cook.
5). Cover with a lid and cook on low or medium flame until cucumber pieces are soft. If required, add some water and let it cook until dosakai s fully cooked. Switch off and transfer to serving bowl.
Serve hot with steamed rice and ghee or as a side-dish for a complete meal. I served it with Gongura Pappu, Tomato Rasam and Curd Rice.
#* To remove the bitterness :- Chop the dosakai and put in a bowl filled with water. Add few drops of lemon juice or Vinegar, let it sit for 3-4 hours.
# To check for done-ness, dosakaya pieces turn into transparent and should still have that crispness.
# Pick the yellow cucumber that is very firm and has no soft spots, and should be free from any wrinkles.
# At times the dosakaya would be bland and at times it would be sour. So taste it and then accordingly add the spices and salt to get the right taste.
# Do not over cook, it will turn mushy. It gets cooked in no time considering the high water content.
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