Wash and trim the ends of kheery (cucumber).taste each piece to avoid any bitterness.cut into length wise according to choice.

Dry roast 1/2 tsp zeera +1/2 tsp sabut dhania & grind to powder either in grinder or pastel&mortal.

Wash & peel aloo.cut lengthwise & keep in water to avoid colour change.cut tomato also in length wise, remove seeds(keep them save for later use).now kheery,aloo, timatar all are cut lengthwise approx equally.

Heat oil in wok,add zeera & rai,let it crackle.then add a pinch of heing (asefotida),fry a minute till it's smell comes out.add few currypata leaves & fry few seconds.

Add aloo in oil, fry for 2 minutes in oil at medium to high flame.add 4 Tbsp Water,cover wok, let it cook at low-medium flame till aloo are half done.

Check when aloo are half done, then add zeera+dhania powder 1 tsp, amchoor powder,haldi & salt.

Fry aloo in masala for 2 minutes till haldi aroma arises.add kheera wedges in masala.fry to mix well.let it cook for 5 minutes at low flame.add timatar wedges in wok & let it cook for 5 minutes.

Add freshly crush kali mirch(black pepper)in wok.mix.cook for 5 min more so that kheery are tender.add fresh Red Chilli in wok & fry for 2 minutes more. Kheera aloo is ready

Dish out,garnish with fresh ginger julians & mint leaves. Serve with rice or naan as well.

I have learned this recipe from khana khazana long ago.These hand written recipe notebooks are my treasure.sharing with all of my Cookpad fellows with respect & love.Enjoying being a Mentor with Cookpad.