Meat or Chicken with Cucumber
This traditional Parsi-Gujarati dish combines tender mutton or chicken with large, succulent chunks of stewing cucumber in a rich, aromatic gravy. The unique preparation involves a classic technique of rubbing the cucumber ends to extract bitterness before slow-cooking it with caramelized onions, ghee, and warming spices. Finished with a hint of sweetness and a dusting of garam masala, this stew offers a delightful balance of savory and subtle sweet flavors typical of the region's historical cuisine.
Ingredients
- 4 pounds Large cucumbers (or bottle gourd/marrow) (Originally '4 sher'. Use large, thick cucumbers suitable for cooking, or substitute with bottle gourd (dudhi).)
- 1 pound Mutton or Chicken (Cut into pieces. Originally '1 ratla'.)
- 3/4 cup Ghee (Originally '1.5 pasher'. Can substitute with clarified butter or oil.)
- 1/4 pound Onions (Finely sliced. Originally '0.25 sher'.)
- 1 tablespoon Ginger paste (Originally '0.5 tola'. Freshly crushed.)
- 1 tablespoon Garlic paste (Originally '0.5 tola'. Freshly crushed.)
- 1 1/2 tablespoons Salt (Originally '1.5 tola' total (1 for meat, 0.5 extra for cucumber). Adjust to taste.)
- 2 1/2 cups Water (Approximate for stewing. Originally '1.25 sher'.)
- 1 tablespoon Sugar (Optional, for sweetness.)
- 1 tablespoon Garam Masala (Heaping spoonful.)
- 1 teaspoon Cumin seeds (Optional, slightly crushed.)
- 4 whole Dried red chilies (Optional, whole with stems.)
Instructions
- 1Select large, thick, seedless cucumbers (similar to bottle gourd). To remove bitterness: Cut a 1-inch piece from the stem end. Score the cut surface of the main cucumber and the small piece with a knife. Rub the small piece vigorously against the main cucumber's cut end until foam appears (this extracts the bitterness). Discard the foam and the small piece. Cut off another 1/2 inch slice from the end to ensure all bitterness is gone. Peel the cucumbers and cut them into 3-inch long chunks.
- 2In a heavy-bottomed pot, heat the ghee. Add the finely sliced onions and fry them, stirring constantly, until they turn a rich red color. Add the crushed ginger and garlic, and fry briefly until fragrant.
- 3Add the meat or chicken pieces and the salt to the pot. Stir well to coat with the onion mixture. Cover and cook, stirring occasionally, until the liquid released by the meat evaporates and the meat begins to sizzle in the fat. (Optional: Add cumin and whole red chilies at this stage if desired).
- 4Add the water (approx 2.5 cups) to the pot. Cover and simmer over low heat until the meat is partially cooked and tender. If the meat is tough, you may place water on the lid (condensation cooking) to help it cook without drying out.
- 5Once the water has reduced and the oil begins to separate again, add the prepared cucumber chunks. Mix gently. Cover tightly and cook on low heat. Do not add more water inside unless absolutely necessary; let the cucumbers cook in their own steam and the gravy. Cook until the cucumbers are tender and the ghee separates from the gravy.
- 6Once fully cooked and the oil has risen to the top, if you prefer a sweet undertone, stir in the sugar. Finally, sprinkle the garam masala over the top. Remove from heat and serve hot.