Cucumber Recipe – Authentic Indian Stir-Fry with Ginger & Mustard Seeds

Last Updated on 3 months by Neha Deshmukh

Cucumber Recipe – Authentic Indian Stir-Fry with Ginger & Mustard Seeds

Hey everyone! If you’re looking for a quick, flavorful, and surprisingly satisfying Indian side dish, you have to try this cucumber stir-fry. It’s a recipe I stumbled upon years ago, trying to use up a glut of cucumbers from the garden, and it’s become a regular in my kitchen ever since. It’s simple enough for a weeknight, but the flavors are complex enough to impress.

Why You’ll Love This Recipe

This isn’t your average cucumber salad! This Indian-style stir-fry takes humble cucumbers and transforms them into something truly special. It’s a delightful mix of textures – slightly softened cucumber, crunchy mustard seeds, and fresh cilantro – with a lovely balance of sweet, salty, and a little bit of spice. Plus, it comes together in under 20 minutes!

Ingredients

Here’s what you’ll need to make this delicious cucumber stir-fry:

• 1 big or 2 small cucumber
• 1 teaspoon mustard oil or vegetable oil (approx. 5ml)
• ?? teaspoon fennel seeds (approx. 1/4 tsp)
• ?? teaspoon black mustard seeds (approx. 1/4 tsp)
• 1 dry red chili
• 1 inch fresh ginger
• ?? cup finely chopped cilantro leaves (a generous handful!)
• ?? teaspoon turmeric powder (approx. 1/4 tsp)
• ?? teaspoon sugar (approx. 1/2 tsp)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Mustard Oil vs. Vegetable Oil

Traditionally, this dish is made with mustard oil. It has a wonderfully pungent flavor that really elevates the stir-fry. However, if you don’t have mustard oil, vegetable oil works just fine – it just won’t have quite the same depth of flavor.

The Significance of Fennel Seeds in South Indian Cuisine

Fennel seeds (saunf) are a staple in South Indian cooking. They add a subtle anise-like sweetness and aid digestion. Don’t skip them if you can help it!

Regional Variations in Chili Usage

The amount of chili you use is totally up to you! Some regions in India prefer a milder flavor, while others like a real kick. I usually use one dried red chili, but feel free to adjust to your spice preference.

Fresh Ginger – The Heart of the Flavor

Freshly grated ginger is key here. It provides a warm, zesty flavor that complements the cucumber beautifully. Trust me, don’t use ginger paste – the fresh stuff is so much better.

Cilantro: A Fresh Finish

Cilantro (coriander leaves) adds a bright, fresh finish to the dish. If you’re not a cilantro fan (it’s genetic, I know!), you can substitute with mint, though the flavor will be different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and finely chop your cucumber. I like to remove the seeds if they’re very large, but it’s not essential. Then, grate your ginger and set it aside.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and dry red chili. Let them sizzle for about 10 seconds – you’ll know they’re ready when the mustard seeds start to pop!
3. Add the chopped cucumbers, salt, sugar, and turmeric powder to the pan. Give everything a good stir to combine.
4. Now, cover the pan and simmer on medium heat for about 5 minutes, or until the cucumbers soften slightly. You don’t want them mushy, just tender-crisp.
5. Mix in the grated ginger and give it a taste. Adjust the salt if needed.
6. Finally, add the chopped cilantro leaves and toss well.
7. Serve warm with steamed rice or your favorite flatbreads.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the cucumbers in two batches to ensure they soften evenly.
• For a more intense flavor, lightly crush the dry red chili before adding it to the oil.
• A pinch of asafoetida (hing) added with the mustard seeds adds a lovely savory note.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the dry red chili for a milder flavor. Add a pinch of chili powder or a finely chopped green chili for extra heat. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Festival Adaptation – Onam/Vishnu Puja Special: This stir-fry is often served as part of a traditional South Indian sadya (feast) during festivals like Onam and Vishnu Puja.

Serving Suggestions

This cucumber stir-fry is incredibly versatile. It’s fantastic as a side dish with:

• Steamed rice
• Roti or paratha
• Dal and other lentil dishes
• Grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften a bit more over time, but it will still be delicious!

FAQs

What type of cucumber is best for this stir-fry?

English cucumbers (the long, thin ones) are ideal because they have fewer seeds and a thinner skin. But any type of cucumber will work – just peel and deseed if necessary.

Can I make this recipe ahead of time?

You can chop the cucumbers and grate the ginger ahead of time. However, it’s best to cook the stir-fry just before serving for the best texture and flavor.

What is the purpose of simmering the cucumbers?

Simmering the cucumbers helps to soften them slightly and allows the flavors to meld together. It also makes them more digestible.

Can I use ginger paste instead of grated ginger?

While you can use ginger paste, freshly grated ginger is highly recommended for the best flavor.

How can I adjust the sweetness of this dish?

Adjust the amount of sugar to your liking. Start with ½ teaspoon and add more if you prefer a sweeter flavor.

Is it possible to make this recipe without chili?

Absolutely! Simply omit the dry red chili for a chili-free version. It will still be delicious and flavorful.