Ingredients:

• Total Greek Yoghurt – 250 grams
• Cucumber – 150 grams
• Ripe Tomatoes – 2 nos (about 100 grams)
• Water – 500 ml
• Shallots – about 10 grams
• Curry leaves – 2 sprigs
• Garlic – 1 tsp
• Salt – to taste
• Turmeric powder – ½ tsp
• Kashmiri Chilli Powder or Paprika Powder – ¼ tsp
• Fenugreek Powder – ¼ tsp
• Mustard Seeds – ½ tsp
• Oil – 1 tsp

Method:

1. Using a wooden spatula mix the yoghurt with salt, turmeric and chilli powder to a smooth consistency.
2. Finely chop tomatoes and shallots, store separately.
3. Peel and cut the cucumber into small rectangular pieces of 1×1/4 inch size.
4. Wash and pat dry the curry leaves with a kitchen towel.
5. In a deep bottomed pan (kadai) heat oil. Add mustard seeds and allow to pop.
6. Add the Curry Leaves, chopped Shallots, sauté till golden brown.
7. Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
8. Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer.
9. Switch off the flame for about 2 minutes. This will calm down the boiling water and thus prevents splitting of the yoghurt when added.
10. Now add the remaining 250 ml water (hot and not boiling) to the spices and yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.
11. Pour this Butter-Milk into the kadai, switch on the flame (medium-high) and stir continuously. In about 2-3 minutes it will be done.