Cucumbers In Turmeric

60m
Prep Time
90m
Cook Time
2h 30m
Ready In


"Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time."

Original is 9 servings

Nutritional

  • Serving Size: 1 (126.6 g)
  • Calories 78
  • Total Fat - 4.8 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 2621.5 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 4.2 g
  • Protein - 1.5 g
  • Calcium - 29.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine cucumber pieces with 2 tablespoons of salt.

Step 2

Refrigerate for 1 hour.

Step 3

Rinse and drain well. Squeeze out any excess moisture.

Step 4

Heat peanut oil and saute shallots, garlic and ginger until softened.

Step 5

Add almonds, turmeric, sugar and remaining salt. Stir well.

Step 6

Add vinegar and water.

Step 7

Simmer 10 minutes.

Step 8

Pour over cucumbers.

Step 9

Mix well.

Step 10

Refrigerate for at least 1 hour before serving.

Tips


No special items needed.

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