This vibrant vegetarian dish artfully combines the soothing flavors of a cucumber and yogurt curry with the fiery intensity of a gooseberry pickle. Paired with plain rice, the dish offers a refreshing balance where the creamy, cooling curry tempers the bold kick of the spicy pickle, making it a delightful choice for dining during warmer months.
The preparation of the Hot Gooseberry Pickle is a swift process that requires just a few steps. Start by washing 250 grams of gooseberries and laying them out to dry. Meanwhile, in a saucepan, mix 250 milliliters each of apple cider vinegar and water with one tablespoon of caster sugar and one teaspoon of salt. Bring this mixture to a simmer, ensuring the sugar and salt dissolve completely. Once ready, add the gooseberries, remove from heat, and let them sit for about ten minutes. In the meantime, dry-roast one teaspoon of fenugreek seeds until fragrant, then grind them alongside one tablespoon of mustard seeds and four crushed garlic cloves to make a coarse paste. After draining the gooseberries, mix them with the spice paste, three tablespoons of vegetable oil, and four tablespoons of Kashmiri chili powder. Season with additional salt, if needed, and refrigerate for at least two hours before serving.
For the Cucumber Yogurt Curry, peel two cucumbers, keeping the skins aside, and gently crush the whole cucumbers with a rolling pin before slicing them into one-centimeter thick pieces. In a blender, combine a portion of the cucumber, its seeds, and reserved skins with 80 grams of soaked and drained coconut, two roughly chopped green chilies, four garlic cloves, 30 grams of fresh coriander with stalks, half a teaspoon of black peppercorns, and two teaspoons of sesame seeds. Blend these ingredients until smooth. Whisk 100 grams of natural yogurt until creamy, adding a bit of water to achieve a pourable consistency if needed. Mix in the cucumber-coconut paste and the remaining cucumber slices, season with salt, and chill before serving.
To complete the curry, prepare a tempering just before serving. Heat four teaspoons of vegetable or coconut oil in a small pan, then add 10 fresh curry leaves and cook until they sizzle. Introduce one teaspoon of fenugreek seeds (if using), followed by two teaspoons each of mustard and cumin seeds, and three dried red chilies. Allow the spices to cook briefly, taking care as they may splutter. Pour this spiced oil over the chilled cucumber yogurt curry for a final touch.
Serve this elegant combination with plain boiled rice, providing a harmonious blend of flavors that dance between coolness and heat, perfect for a summery dining experience.