Cucumber and Tomato Curry

Ingredients:

½ cucumber (medium), peeled & cubed
2 tomatoes, cubed
½ cup yogurt
½ cup grated coconut (I used the frozen variety)
½ tsp cumin seeds
2 red chillies

Pinch of turmeric powder
Salt to taste

For the seasoning:
1 Tbsp oil
½ tsp mustard seeds
½ tsp fenugreek/methi seeds
3-4 curry leaves
Pinch of asafoetida/hing
1-2 red chillies

Method:

Cook the cubed cucumber and chopped tomatoes with a little water and some turmeric powder in a vessel till the veggies are soft.(Take care to see that the cucumber is not falling apart).

Meanwhile, grind the coconut, cumin seeds & red chillies to a fine paste with very little water.

Add the ground coconut mixture to the cooked vegetables & mix well. Cover and cook for about 5 minutes or so.

Beat the yogurt well & add to the vegetable-coconut mixture. Cook on medium heat, stirring continuously to mix everything well and also to make sure that the yogurt does not separate.After 2-3 minutes, set this aside.

In a separate pan, heat the oil and add all the ingredients for the seasoning.

Add the seasoning to the curry . Serve hot with some rice.