In an innovative twist on vegetarian cuisine, a delightful combination of a cooling cucumber and yogurt curry paired with a spicy gooseberry pickle brings a refreshing flair to mealtime. This duo, served with plain white rice, masterfully balances the creaminess of the curry against the bold, fiery notes of the pickle, making it a perfect choice for dining in warmer weather.
The hot gooseberry pickle comes together in a remarkably short time. Begin by washing 250g of gooseberries and drying them thoroughly. In a saucepan, combine 250ml each of apple cider vinegar and water with a tablespoon of caster sugar and a teaspoon of salt. Heat this mixture until the sugar and salt dissolve, then add the gooseberries and let them sit in the liquid for about 10 minutes. Meanwhile, dry-roast a teaspoon of fenugreek seeds until they release their aroma, and grind them with a tablespoon of mustard seeds and four crushed garlic cloves into a coarse paste. Drain the gooseberries and mix them with this spice paste, 3 tablespoons of vegetable oil, and 4 tablespoons of Kashmiri chilli powder. After seasoning with additional salt to taste, refrigerate the mixture for at least two hours before serving.
The cucumber yogurt curry offers a quick and refreshing accompaniment. Start by peeling two cucumbers and reserving the skins. After gently crushing the cucumbers with a rolling pin, slice them diagonally into 1cm thick pieces. Blend a small portion of these cucumber pieces with the seeds and reserved skins, along with 80g of soaked and drained coconut, two roughly chopped green chillies, four garlic cloves, 30g of fresh coriander, half a teaspoon of black peppercorns, and two teaspoons of sesame seeds until smooth. Whisk 100g of natural yogurt to a creamy consistency, adding water if necessary, and season with salt before mixing in the cucumber-coconut paste and remaining cucumber slices. Chill the curry until ready to serve.
For the final touch, prepare a tempering just before serving. Heat four teaspoons of vegetable or coconut oil in a small pan over high heat. Add 10 fresh curry leaves, and once they begin to sizzle, introduce optional fenugreek seeds, two teaspoons each of mustard and cumin seeds, and three dried red chillies. Cook briefly, allowing the spices to release their flavors, then pour the hot spiced oil over the chilled cucumber yogurt curry. Serve immediately with the chilled gooseberry pickle and plain boiled rice for a meal that’s both vibrant and satisfying.