Cucumber Cups


  • Cucumber, (preferably with skin on)- 1 no

  For filling

  • Hung curd- 1 katori
  • Mixed fresh chopped herbs (dill, parsley, mint)- 2 tbsp.
  • Garlic cloves finely minced- 2-3
  • Oregano- 1 tsp.
  • Lime juice- ¼ tsp.
  • Grated carrot- ¼ no
  • Olive oil- ¼ tsp.


  1. To prepare the cups, chop the cucumber into 2 inch thick slices and scoop out the inside to make a  hollow cup. Reserve the scooped out portion to add to the filling.
  2. To make the hung curd: hang the dahi overnight in a muslin cloth and collect the water reserve for smoothie making or for kneading chapatti or bread dough.
  3. In a large stainless steel bowl combine the hung curd with the remainder of the filling ingredients and scooped out the cucumber. This is now ready to put in the cups.
  4. Garnish with sprigs of parsley or dill.

Leave a Reply

Your email address will not be published. Required fields are marked *