Braised Cucumber Vegetables in Coconut Milk

Remove the skin from the cucumbers and cut them in half lengthwise, scraping out the seeds with a teaspoon. Cut the cucumber halves into 1 cm thick slices.

Peel and dice the onion and sauté briefly in the oil in a saucepan. Add the cucumber slices together with all the other ingredients and cook al dente over medium heat with the lid closed.

For the sauce, fry the coconut flakes and rice grains until golden brown, stirring continuously.

4. finely crush the coconut flakes, rice grains and mustard seeds in a spice grinder or mortar. Stir the amount in the coconut milk and let it dissolve. Peel the garlic, chop or press it very finely and mix it in.

Add everything to the cucumber vegetable form and steam for another 5 min at low temperature. Season with sugar and salt.

Tip: Basmati rice goes well with this. The dish will be more intense if it is seasoned with 2 tsp of grained vegetable soup instead of salt. It is also delicious when prepared with pumpkin.

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