Indulge in a delightful vegetarian dish that pairs a refreshing cucumber and yogurt curry with a fiery gooseberry pickle, perfect for summer dining. The creamy texture of the curry contrasts beautifully with the bold spiciness of the pickle, providing an ideal balance when served with plain rice.
To prepare the hot gooseberry pickle, you’ll need a few ingredients and a bit of patience. Start by washing and drying 250g of gooseberries. In a saucepan, mix 250ml of apple cider vinegar, 250ml of water, 1 tablespoon of caster sugar, and 1 teaspoon of salt. Bring this to a simmer, ensuring the sugar and salt dissolve completely. Add the gooseberries, then turn off the heat and let them soak for about 10 minutes. Meanwhile, dry-roast a teaspoon of fenugreek seeds until they release a fragrant aroma, then let them cool. Grind the roasted seeds with 1 tablespoon of mustard seeds and four crushed garlic cloves into a coarse paste. Drain the gooseberries and mix them with the spice paste, 3 tablespoons of vegetable oil, and 4 tablespoons of Kashmiri chilli powder. Season with salt, refrigerate for at least two hours, and serve.
The cucumber yogurt curry is equally straightforward to make. Peel two cucumbers and set aside the skins, then crush the whole cucumbers gently with a rolling pin before slicing them into 1cm thick pieces. In a blender, combine a small portion of the cucumber, its seeds, the reserved skins, 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 2 teaspoons of sesame seeds. Blend these into a smooth paste. In a bowl, whisk 100g of natural yogurt until creamy, adding water if necessary to achieve a pourable consistency. Mix in the cucumber-coconut paste and the remaining sliced cucumber, then season with salt. Chill the curry in the refrigerator until ready to serve.
For the final touch, prepare the tempering by heating 4 teaspoons of vegetable or coconut oil in a small frying pan over high heat. Add 10 fresh curry leaves and cook until they sizzle, then incorporate optional fenugreek seeds, 2 teaspoons each of mustard and cumin seeds, and 3 dried red chillies. Cook briefly, taking caution as the spices may splutter. Drizzle this hot spiced oil over the chilled cucumber yogurt curry just before serving.
This combination of chilled gooseberry pickle and cucumber yogurt curry, served with plain boiled rice, makes for a refreshing and flavorful meal that is both satisfying and invigorating, perfect for enjoying in warmer weather.