Cucumber and Black Chickpea Curry

Step 1: Prepare the vegetables

Peel and dice the large cucumber into small cubes. Peel and dice the medium potatoes into small cubes. Boil the black chickpeas until they are tender.

Step 2: Temper and sauté potatoes

Heat 2 tablespoons of cooking oil in a pan. Add 1/2 teaspoon of Panch Phoron and let it splutter. Then add the diced potatoes, 2-3 slit green chilies, 1/2 teaspoon of turmeric powder, and salt to taste. Sauté for 3-4 minutes until the potatoes start to turn light golden.

Step 3: Add cucumber

Add the diced cucumber to the pan. Mix well with the potatoes and spices. Cook for 5-7 minutes until the cucumber softens slightly.

Step 4: Add boiled chickpeas and simmer

Add the boiled black chickpeas to the pan. Mix all ingredients thoroughly. Cover the pan and let the curry simmer on low heat for 10-15 minutes until all vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.

• Adjust the amount of green chilies according to your spice preference.

• Ensure chickpeas are boiled until tender before adding to the curry.

• This curry tastes best when served fresh.

• Add a touch of coconut milk for a richer, creamier texture.

• Incorporate other vegetables like carrots or green beans for added nutrition and flavor.

• For a smoky flavor, you can add a pinch of roasted cumin powder at the end.