Taushe Upkari

1. 1

   Prep the cucumber

   • a.Peel it, slice it in half lengthwise, and scoop out the seeds. Chop the cucumber into small, 1/2-inch cubes.
2. 2

   Step 2

   • a.Make the tempering.
   • b.Heat coconut oil in a pan or kadai over medium heat.
   • c.Add the mustard seeds and let them splutter, which should take about 30 seconds.
   • d.Add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant.
3. 3

   Step 3

   • a.Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
4. 4

   Step 4

   • a.Cook the cucumber.
   • b.Add the chopped cucumber, turmeric powder, and salt to the pan.
   • c.Mix well to combine everything.
   • d.Cover the pan and cook on medium-low heat for 5-7 minutes. The cucumber will release its own water, so there's no need to add any.
   • e.Cook until the cucumber is tender but still has a slight bite.
5. 5

   Add the freshly grated coconut and grated jaggery

   • a.Stir well and cook for another 2 minutes, uncovered, until the jaggery has melted and the coconut is well incorporated.
6. 6

   Step 6

   • a.Garnish with freshly chopped coriander leaves and serve hot with rice and dal or as a side with chapatis.

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