Taushe Upkari

Instructions

1. 1

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

2. 2

   Make the tempering.

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

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

4. 4

   Cook the cucumber.

   • Add the chopped cucumber, turmeric powder, and salt to the pan.
   • Mix well to combine everything.
   • 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.
   • Cook until the cucumber is tender but still has a slight bite.