Dopyaza means double the amount of onions – this preparation uses a lot of onions and aromatic whole spices to deliver a mouth-watering delicacy! I have always been a big fan of any type of dopyaza, my favorite being Kathal (jackfruit) dopyaza!
I love growing vegetables in my garden and look forward to this time of year when I can pick the fresh produce and enjoy them. This year I planted pickling cucumber (by mistake) and was concerned that they turned yellow before growing too big. I tasted one and it did not have enough flavor to use in salad so I decided to use them in curry. Hence, the inception of cucumber dopyaza!
This recipe is super simple yet delicioso! I might be growing more of these cucumbers so I can enjoy this new favorite of mine.
Hope you enjoy this recipe as much I have!
- 3 big cucumbers (I used picking)
- 2 onions, thinly sliced
- 4 cloves garlic, chopped
- 1-inch ginger, chopped
- 1 tomato, chopped
- 2 bay leaves
- 2 black cardamoms
- 3-4 green cardamom
- 3-4 cloves
- ½ tsp. cumin seeds
- 1 tsp. coriander seeds
- ½ inch cinnamon stick
- 5-6 black peppercorn
- 3-4 whole red chilies
- ½ tsp. turmeric
- 3 tbsp. mustard oil
- Salt to taste
- Peel and cut cucumber into cubes.
- Add oil in a pressure cooker (or thick bottom pan).
- Add cumin seeds, coriander seeds, bay leaves, cinnamon stick, cardamoms, peppercorns, cloves, and red chilies and let them crackle.
- Add sliced onions and fry until golden. Add chopped ginger garlic and fry for few more minutes.
- Add cucumber pieces, tomatoes, salt, and turmeric and fry for 5 minutes on medium heat.
- Pressure cook for one whistle.
- If using a pan, cover the lid tightly and cook for 15-20 minutes on medium low heat or until cucumbers are tender. Make sure to stir occasionally.
- Add chopped cilantro and serve hot with rotis or parathas.