Tomato and Cucumber Curry

Ingredients

Oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1-inch piece, grated

Green chili

1, slit (adjust based on spice preference)

Turmeric powder

1/2 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Red chili powder

1/2 teaspoon (adjust based on spice preference)

Salt

to taste

Tomatoes

4 medium, chopped

Cucumbers

2 medium, diced

Fresh cilantro

1/4 cup, chopped

Instructions

1. In a medium-sized pan, heat the oil over medium heat until shimmering.
2. Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another minute until fragrant.
4. Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to combine all the spices.
5. Incorporate the chopped tomatoes into the pan and cook until they become soft and mushy, stirring occasionally, about 10 minutes.
6. Add the diced cucumbers and cook for an additional 5 minutes, allowing them to slightly tenderize while still retaining some crunch.
7. Remove from heat and garnish with fresh cilantro before serving. Serve hot with basmati rice or naan.