Black chickpeas and cucumber curry is a mildly spiced vegan curry made with coconut and spices. This no onion no garlic curry tastes delicious and gets ready under 30 minutes. This chickpea cucumber curry is known as taushem tondak in Goa. Taushem or taushe in Konkani means cucumber and tonak is a masala curry made with coconut milk.
I modified the tonak recipe and added black chickpeas along with cucumber to make this curry. This cucumber curry with chickpeas is nutritious as it gives you the nutritional benefits of black chickpeas and cucumber. Since it is a no onion no garlic recipe it can be consumed even on the pure vegetarian days too. Check this link to find masoor tondak recipe.
Try other tonak recipes :
Black chickpeas are low in fat and high in dietary fibre and therefore helps in weight loss and lowers the blood cholesterol too. Cucumber is also highly nutritious and helps maintain a healthy weight, manage stress, fight inflammation and serve as a super food for the brain. Combine both these cucumber and black chickpeas into this yummy vegetarian curry and have a great meal.
Try some cucumber recipes like cucumber thalipeeth, cucumber cake and cucumber salad. Also try this sprouted chickpea vegan recipe.
Ingredients to make no onion no garlic cucumber curry with chickpeas:
- Cucumber: Cucumber is the main ingredient in this recipe. You can use any type of cucumber like English cucumber or Indian cucumbers.
- Chickpeas: I used black chickpea in this recipe. You can use white chickpeas too.
- Coconut: Freshly grated coconut is used in this recipe. This is roasted along with spices mentioned below and blended into smooth gravy. Coconut milk can also be used in this recipe instead of grated coconut. But then instead of using whole spices, use spice powders and instead of using whole tamarind, use tamarind paste.
- Spices: Dry red chilies/byadgi chilies, marble sized ball of tamarind, coriander seeds, turmeric powder and black peppercorns.
- Sugar: Little bit of sugar is added in this recipe which enhances taste. Do not add sugar if you are diabetic.
How to make vegan cucumber curry with chickpeas:
- Soak the black chickpeas in water for 4 hours and then pressure-cook or boil them. Drain and retain the water.
- Separately boil the cucumber cubes in water. Drain and retain the water.
- Grind the ingredients meant for gravy like grated coconut and spices by adding ½ cup water and make a smooth gravy.
- Mix the boiled chickpeas, sugar and boiled cucumber in the gravy. If the gravy is thick use the water (1/4 cup or as needed) retained after pressure cooking the chickpeas or cucumber.
- Add salt to taste.
Note to keep in mind while making Goan cucumber curry:
- If the gravy is thick, use the water retained after draining boiled cucumber chickpeas.
- Instead of black Kabuli Chana, you can use green/white gram too.
- You can season this cucumber curry with 1 teaspoon mustard seeds.
- Coconut milk can also be used in this recipe instead of grated coconut. But then instead of using whole spices, use spice powders and instead of using whole tamarind, use tamarind paste.
How to serve cucumber and chickpea curry?
Serve this vegan cucumber curry with bread, lemon rice or rotis.
Chickpea Cucumber Curry
Ingredients
- 1 cucumber peeled and cubed
- ½ cup black Kabuli chana / black chickpeas
For the gravy:
- 1 cup coconut grated
- 4 dry red chilies/byadgi chilies
- 1 marble sized ball of tamarind
- 1 teaspoon coriander seed
- 1/2 teaspoon turmeric powder
- 5 black peppercorns
- ¼ teaspoon sugar
Instructions
- Soak the black chickpeas in water for 4 hours and then pressure-cook them. Drain and retain the water.
- Separately boil the cucumber cubes in water. Drain and retain the water.
- Grind the ingredients meant for gravy by adding ½ cup water to make a thin gravy.
- Mix the pressure-cooked black chickpeas, sugar and boiled cucumber to the gravy. If the gravy is thick use the water (1/4 cup or as needed) retained after pressure cooking the black gram or cucumber.
- Add salt to taste.
Notes
- If the gravy is thick, use the water retained after draining boiled cucumber or pressure-cooked black Chana.
- You can season this cucumber curry with 1 teaspoon mustard seeds.
- Instead of black Kabuli Chana, you can use green/white gram too.
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Note: The recipe was published on 28 Nov 2015 and is republished.
Altogether a different recipe. i never came across this one, but would love to try it 🙂 Thanks for sharing Raksha 🙂
What an amazing looking gravy …Did u say u cooked cucumbers? wow !!! .
For a veggie like me, this is a welcome side dish for rotis..nice new combo!