Chickpea Cucumber Curry
Black chickpeas and cucumber curry are 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.
Servings 4 People
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.