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Curried Cucumbers with Fenugreek Greens
Preparation info
- Serves
4 to 5
as a side dish - Difficulty
Easy
Appears in
Published 2001
Crunchy crescents of cucumber turn bright yellow-green in this quick sauté. Sweet-salty and ever so slightly curried, they are subtly altered by the light bitterness of chewy chopped fenugreek leaves, which suggest pea vines with power. A natural complement for seafood and jasmine rice.
Ingredients
2 pounds ½ tablespoon 2
Method
- Peel cucumbers and halve lengthwise; scoop out seeds. Cut into ¼-inch slices and toss with salt and sugar. Drain in a sieve about ½ hour, tossing often, while you clean the fenugreek.
- Cut roots and heavy stems from fenugreek; discard. Wash greens in many changes of water, lifting out so debris sinks. Chop medium-fine. Mince shallots.
- Drain cucu
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