This delightful vegetarian dish pairs a refreshing cucumber and yogurt curry with a spicy gooseberry pickle, offering a unique blend of flavors perfect for warmer days. The creamy curry, served with plain rice, provides a soothing counterpoint to the intense spiciness of the pickle, creating a balanced and satisfying meal.
The hot gooseberry pickle can be prepared in just half an hour, although it benefits from chilling for at least two hours to fully develop its flavors. Start by washing 250g of gooseberries and drying them on a clean cloth. In a saucepan, mix 250ml each of apple cider vinegar and water, along with 1 tablespoon of caster sugar and 1 teaspoon of salt. Simmer until the sugar and salt dissolve, then add the gooseberries, turn off the heat, and let them soak for about 10 minutes. Meanwhile, dry roast 1 teaspoon of fenugreek seeds until they are fragrant and allow them to cool. Grind these seeds with 1 tablespoon of mustard seeds and 4 crushed garlic cloves to make a coarse paste. Drain the gooseberries and combine them with the spice paste, 3 tablespoons of vegetable oil, and 4 tablespoons of Kashmiri chili powder. Season with additional salt to taste, mix well, and refrigerate.
For the cucumber yogurt curry, begin by peeling two cucumbers, reserving the skins, and lightly crushing the cucumbers with a rolling pin before slicing them diagonally. Blend a small portion of the cucumber with the seeds and skins, along with 80g of soaked and drained coconut, 2 roughly chopped green chilies, 4 cloves of garlic, 30g of fresh coriander, ½ teaspoon of black peppercorns, and 2 teaspoons of sesame seeds until smooth. Whisk 100g of natural yogurt until creamy, adding water if needed to achieve a pourable consistency. Season with salt, then mix in the cucumber-coconut blend and remaining cucumber slices. Chill in the refrigerator.
Prior to serving, prepare the tempering by heating 4 teaspoons of vegetable or coconut oil in a small frying pan. Add 10 fresh curry leaves, allowing them to sizzle for about 30 seconds, followed by optional fenugreek seeds, 2 teaspoons of mustard seeds, 2 teaspoons of cumin seeds, and 3 dried red chilies. Cook briefly, allowing the spices to release their aromas. Pour this hot spiced oil over the chilled cucumber yogurt curry.
Serve this cooling and flavorful curry with plain boiled white rice, accompanied by the tangy and spicy gooseberry pickle on the side. This meal not only pleases the palate but also provides a refreshing option for warm weather dining.