CookEat Recipe
Cucumbers Bombay
Cucumber quarters braised with onion, green pepper, curry and dry apple cider.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Wash and peel four medium cucumbers, cut each lengthwise into four strips, remove all the spongy seed cores and pat the strips dry. Peel and finely slice the onion. Remove the seeds from the green pepper and finely slice it.
Step 2
Heat the measured melted butter in a broad ovenproof sauté pan. Fry the onion and green pepper for about ten minutes, stirring occasionally, then lay the cucumber quarters over them. Sprinkle over the light teaspoon of salt and half teaspoon of curry powder.
Step 3
Pour in one and a half gills of dry fermented apple cider. Boil for about five minutes, then transfer the pan to the oven for about thirty-five minutes, basting the cucumbers occasionally with the pan liquid. Continue as needed until the cucumbers are tender.
Step 4
Arrange the cucumbers on a hot serving dish and pour all the contents of the pan over them. Wash and finely chop the parsley, sprinkle a little over the dish and serve promptly.
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