Andhra Special Dosakaya Tomato Curry is mildly spicy, vegan, gluten-free and extremely delicious side dish recipe. This 30-minute curry recipe is quick and easy to make with just few simple ingredients. Serve this with hot white rice and papadam.
You May Also Like, Dosakaya Pappu, Dosakaya Pachadi, Kakdi Gosht ka Salan (Dosakaya Mutton Curry), Raw Mango Mixed Vegetables Curry
About This Recipe
I was introduced to this simple and easy-to-make dosakaya tomato curry by my husband. In the initial days after our marriage, I was completely amateur at cooking vegetables. The only thing I knew at that time were vegetable fries (like Potato fry, Kunduri Fry, Lady’s Finger Fry, Brinjal Fry…). I think he got bored of eating the same old routine fries. So, one fine day, on his way back home, he bought fresh tomatoes and yellow cucumbers with him. And said, “Today, I will cook for you.” I was on cloud 9 by hearing this and wondering what he is going to prepare with these two different fruits. Yeah cucumbers are also fruits like tomatoes.
To my surprise, he prepared this juicy, pleasant-tasting, and red-hot combo of tomatoes and cucumber. It was the very first time he had cooked for me, and he presented something entirely new, which I had never tasted before. Oh, I was very happy and excited to indulge in it. From that day till today, this curry has remained one of my special favorites.
Dosakaya Tomato Curry Ingredients
- Dosakaya (Telugu) | Kakdi (Hindi) | Yellow Cucumber – Is a popular vegetable in Indian cuisine, particularly in South Indian and Telugu cuisine. It belongs to the cucumber family and has a bright yellow skin with firm flesh and seeds inside. Dosakaya has a slightly tangy and refreshing flavor, making it a versatile ingredient in various dishes such as curries, chutneys and pickles. It adds a unique texture and taste to recipes, enhancing their overall flavor profile of the recipe.
- Tomato: Add a tangy and slightly sweet taste, balancing the flavors of the dish.
- Onion: Adds a savory depth and aroma to the curry.
- Ginger-Garlic Paste: This paste provides a warm and aromatic base flavor to the curry, enhancing its overall taste.
- Green Chilies: Add a spicy kick to the dish and balances the flavours.
- Red Chili Powder: Brings vibrant color and a fiery heat to the curry, enhancing its spiciness.
- Turmeric Powder: Provides a golden hue to the curry and adds a mild earthy flavor.
- Salt: Enhances the flavors of the other ingredients and balances the overall taste of the curry.
- Fresh Coriander Leaves: Add a refreshing herbal aroma and a pop of green color to the finished dish, enhancing its visual appeal and freshness.
Dosakaya Tomato Curry
Kakdi Tamatar ki Sabzi, Dosakaya Tomato Curry is a simple yet flavorful curry. The combination of Kakdi (Dosakaya) and tomatoes creates a delightful blend of flavors and textures. The tanginess of the tomatoes complements the subtle freshness of the Kakdi, resulting in a dish that is both refreshing and satisfying. With the addition of ginger-garlic paste and herbs, this curry becomes a wholesome and delicious accompaniment to rice or roti. Its simplicity makes it a favorite in many households, offering a taste of comfort and warmth with every bite.
The simplicity and ease of preparation make this Dosakaya Tomato Curry recipe perfect for busy or lazy days. With minimal ingredients and straightforward cooking steps, you can have a flavorful and nutritious dish ready in no time. It’s a great option for those days when you want a satisfying meal without spending too much time in the kitchen. Plus, the vibrant colors and inviting aroma of this curry are sure to lift your spirits and make any mealtime enjoyable. Whether you’re pressed for time or just want to relax and unwind, this simple curry is a perfect choice.
Yield: 250 g
Kakdi Tamatar Ka Salan
Kakdi Tamatar ki Sabzi, Dosakaya Tomato Curry brings together the vibrant flavors of yellow cucumber (Kakdi or Dosakaya) and ripe tomatoes in a simple yet satisfying curry.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- ½ kg Kakdi, peeled, washed, de-seeded and cut into pieces
- ¼ kg Tomato, washed, deseeded and cut into small pieces
- 1 Onion, peeled, washed and sliced
- ½ tbsp. Ginger-Garlic paste
- 2 Green chilies, washed, de-seeded and cut length-wise
- 1 tbsp Red chili powder
- ¼ tbsp. Turmeric powder
- Salt to taste
- Oil
- 2-3 springs fresh Coriander leaves
Instructions
How To Make Kakdi Tamatar
- In a pressure cooker, add oil, kakdi pieces, tomato pieces, sliced onions, ginger-garlic paste, green chilies, red chili powder, salt and turmeric powder.
- Stir on medium flame till all the ingredients mix together completely say for about 5 minutes.
- Add one cup of water and reduce the flame.
- Place the lid and pressure cook for 2 whistles. Wait till pressure settles.
- Once the pressure settles, remove the lid and check for salt.
- Adjust accordingly. Cook till desired consistency and turn off the flame.
- Add coriander leaves and serve hot with steamed white rice.
- Add ‘love’ to make this kakdi tamatar ki sabzi taste ‘YUMMY’.
Notes
Points To Remember
To get that typical tangy taste in this curry, use round yellow cucumbers. Sometimes oval or stripped cucumbers can be sweet or bitter. So, it is better to use yellow round cucumbers. Use desi (nattu) tomatoes for making this recipe. Hybrid ones will add sweet taste to the curry.
Checking the bitterness of cucumber seeds before adding them to the dish is indeed a wise practice. Bitter seeds can affect the overall flavor of the curry negatively. Tasting the cucumber and seeds beforehand allows you to assess their quality and adjust accordingly.
If the seeds are bitter, you can remove them or choose a different cucumber to ensure a delicious and enjoyable dish. This simple precaution can help maintain the desired taste and quality of the curry.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 77Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 242mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 2g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.