How to keep Dosakaya (Indian yellow cucumber) fresh for longer

Rakhii,
When I buy the shrink-wrapped English cucumbers, they have lasted for upto 2 weeks in the fridge. I found out once when I forgot to use them in time. They freeze and become useless if they are kept in a very cold part of the fridge though.
Wrapping the dosakaya in Saran Wrap and refrigerating may extend its life but I dont know if it will last a whole month.

 

Btw, would you be willing to share the pickle recipe?

 

@rakhii the Avakkai style you have made will stay good for 2-3 months and more if you remove all the moisture by dry pat with a clean cloth before cutting to pieces. Heat the oil a little helps preserving.

How about preserving it with wee bit salt and vinegar or just removing the seeds and pulp and clean dry and freeze. Just loud thinking. And try scattering those seeds. Who knows you may have a plant of your own. If the wrapping does not work. Do make chutney, dosakaya pappu and have it before it loses freshness. You can enjoy this too.

 

And yes I remember there was discussion long ago about sorrel in your parts. I think the red one in possible

 

Dear Rakhi the oil for pickle should be heated first allowed to cool and then added to pickle

 

Hai Malstrom
Not sure if I would be asked to stand facing the wall for an hour for answering out of turn
Wash the cucumber /wipe it dry /cut it remove most seeds leave very little behind .
cut into peices ~2cms.
Add the following masala:
1 red mirchi powder 40 gms
mustard powder (fine used in s. india and not coarse used in N.India) 60 gms
salt 60 gms
a teaspoon haldi powder one tsp methi powder ( I normally roast 100gms powder and store in airtight container ,as I make pickles almost every 10-15 days.)
mix well
In a pan warm oil 100-125 ml add mustard seeds, Hing half tsp. cool and add to the above mix of dosakai& masala.ready to eat in an hour. bottle it stays good for a 15 days if lft out keep in frig 2-3 months.
It stays good even longer but the crispness of veg lost .it kind a becomes soft.
I also make chutney :
for this I cut the dosakai really small.
In a pan add oil add green chillies /saute takeit out and keep it aside. In the same oil add mutard seeds, Udath dhal , jeera hing, haldi .
Soak a little tamarind.
grind mirchi/ salt/tamarnd to fine paste.
add chopped dosa kai + rai,jeera, udath dhal etc and spin for a second take it out .dress with finely chopped hhari dhania/kothmir.

dosa kai --1
green chillies 5-8
tamarind size of a gooseberry
oil 3-4 tsps
rai udath dhal jeera 1 tsp each I add a little extra udath dhal gives a crunchy taste.
salt to taste a pinch of hing,& haldi/
serve with steaming hot rice and ghee.
U may also serve it with roti,dosa.
I also make curry of this
Chop dosa kai fine/ green chillies fine (onion finely chopped optional) curry pata finely chopped.
In chounk add Rai/ Jeera/ Udath dhal /hari mirch curry pata haldi saute for 1-2 sec. add chopped dosakai/precooked channa dhal. add salt to taste . cover it and cook on slow flame .Done in a few mins . add finely chopped dhania and serve with hot steamed rice & ghee.ready to serve
dosa kai -1
channa dhal a fist full cook and keep aside
onion 1-small if u please. I do not use onion but my sil likes it with onion.
mirchi 1-2 and chounk as usual.