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Cucumber Curry

Cucumber Curry



  • 1 cucumber, peeled, seeded, and sliced into ½-inch pieces 
  • 1 tablespoon of ghee 
  • 2 tablespoons of water 
  • ½ teaspoons of fennel seeds 
  • ½ teaspoon of Organic Vata Churna 
  • ½ cup of sour cream 
  • 1 teaspoon of fresh cilantro leaves, chopped 
  • 1 cup of cooked quinoa 
  • Salt to taste 


  1. In a frying pan, heat ghee. Add fennel seeds and fry for one minute. 
  2. Add cucumber, water and Organic Vata Churna and cook for about 10 minutes. 
  3. Add salt and sour cream and stir. Serve over cooked quinoa, garnished with cilantro. 

The Wide World of Vegetables 


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