Cucumber Sabji
This light and refreshing cucumber sabji is a simple, kidney-friendly dish prepared with minimal ingredients. It is designed to be gentle on the kidneys while providing hydration and essential nutrients. The use of turmeric and cumin adds mild flavor without overloading the dish with spices or salt.
Nutrition Facts
Per serving
Energy
78 kcal
Protein
1 g
Carbs
6 g
Fat
5 g
Fiber
2 g
Ingredients
Cucumber
1 cup, chopped (200g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 pinch (0.5g)
Common salt
0.25 tsp (0.2g)
Instructions
Cooking Steps
Heat oil in a non-stick or ceramic pan over low-medium heat.
Add cumin seeds to the hot oil and let them splutter for 30 seconds.
Add the turmeric powder, pinch of salt and give it a quick stir.
Add the chopped cucumber and mix well to coat it with the turmeric and cumin.
Cover the pan with a lid and let the cucumber cook for 5-7 minutes on low heat. Stir occasionally to ensure even cooking.
The cucumber will release its own water, so no additional water is needed.
Once the cucumber becomes soft but not mushy, remove it from heat.
Serve warm.