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.)
More recipes using Mutton or chicken
Mutton or Chicken with Cabbage
Tender chunks of mutton or chicken are slow-cooked with finely chopped cabbage in this comforting Parsi stew. The dish begins with a fragrant base of caramelized onions, ginger, and garlic, before simmering the meat and vegetables until meltingly soft. Finished with rich coconut milk and a touch of warming garam masala, this creamy, savory curry offers a perfect balance of textures and flavors, best enjoyed with crusty bread or steamed rice.
Mutton or Chicken with Special Vegetables
This traditional Parsi preparation combines tender, savory stewed meat with a flavorful vegetable medley to create a wholesome main dish. By simmering mutton or chicken in a light gravy and folding in a prepared 'Special Vegetable' dish, the flavors meld into a rich and satisfying stew. The result is a comforting, hearty meal that perfectly balances the richness of the meat with the texture of the vegetables.
Meat or Chicken with Ridge Gourd
This traditional Parsi-Gujarati dish combines tender mutton or chicken with sweet, earthy ridge gourd (turiya) for a wholesome, stew-like main course. The meat is slow-cooked with aromatic ginger, garlic, and caramelized onions, allowing the vegetable's natural juices to create a rich, flavorful gravy without the need for excessive water. Finished with fresh coriander and a hint of black pepper, this comforting curry pairs perfectly with rotis or crusty bread.
Mutton or Chicken with Sponge Gourd
This traditional Parsi-Gujarati dish combines tender mutton or chicken with sponge gourd (galka), a summer vegetable prized for its ability to absorb flavors. Unlike the ridged gourd, the sponge gourd has a smooth skin and a slightly sweeter profile, though it must be checked for bitterness before cooking. The meat is slow-cooked with caramelized onions, ginger, garlic, and aromatic spices, allowing the water released by the gourds to create a rich, flavorful gravy without adding much external liquid.
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.
You Might Also Like
Meat or Chicken with Ridge Gourd
This traditional Parsi-Gujarati dish combines tender mutton or chicken with sweet, earthy ridge gourd (turiya) for a wholesome, stew-like main course. The meat is slow-cooked with aromatic ginger, garlic, and caramelized onions, allowing the vegetable's natural juices to create a rich, flavorful gravy without the need for excessive water. Finished with fresh coriander and a hint of black pepper, this comforting curry pairs perfectly with rotis or crusty bread.
Mutton or Chicken with Sponge Gourd
This traditional Parsi-Gujarati dish combines tender mutton or chicken with sponge gourd (galka), a summer vegetable prized for its ability to absorb flavors. Unlike the ridged gourd, the sponge gourd has a smooth skin and a slightly sweeter profile, though it must be checked for bitterness before cooking. The meat is slow-cooked with caramelized onions, ginger, garlic, and aromatic spices, allowing the water released by the gourds to create a rich, flavorful gravy without adding much external liquid.
Meat or Chicken with Bottle Gourd
This traditional Parsi-style dish combines tender chunks of meat or chicken with soft, diamond-cut bottle gourd (dudhi) in a rich, savory gravy. The slow-cooking method allows the vegetable to absorb the meat's juices while retaining its shape, resulting in a melt-in-the-mouth texture. Finished with a touch of garam masala and optional sweetness, it offers a perfect balance of savory and aromatic flavors.
Meat or Chicken with Bitter Gourd (Karela Ma Gos)
A classic Parsi delicacy known as 'Karela Ma Gos,' where tender chunks of meat or chicken are simmered with fried bitter gourd slices. The dish features a distinctive sweet and sour gravy created from jaggery and tamarind, which perfectly balances the natural bitterness of the vegetable. This rich, savory stew is slow-cooked until the ghee separates, resulting in a melt-in-the-mouth texture that pairs beautifully with rotis or rice.