Cucumber Boats with Hung Curd Dressing and Vegetables
Cucumber Boats with Hung Curd Dressing and Vegetables is a refreshing and healthy snack that is perfect for hot summer days. This dish is low in calories, making it an excellent option for those trying to lose weight. It's also rich in protein, thanks to the hung curd, making it a great snack for vegetarians. People with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
106 kcal
Protein
6 g
Carbs
19 g
Fat
1 g
Fiber
2 g
Ingredients
Cucumber
2 small sized (300g)
Hung Curd
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Fresh Mint (chopped)
1 tbsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Roasted Cumin powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon to form a hollow space in the center of each half.
In a mixing bowl, whisk the hung curd until smooth and creamy.
Add the finely chopped mixed vegetables, chopped fresh mint leaves, chopped fresh coriander leaves, roasted cumin powder, salt, and black pepper to the hung curd. Mix well.
Fill the hollowed-out cucumbers with the hung curd mixture.
Garnish with some more fresh mint leaves and coriander leaves.
Serve chilled.