Sylheti Stuffed Cucumber Pickles

Ingredients

In this adaptation of Oi sobagi from Korean cuisine to Sylheti cuisine, we incorporate Sylheti flavors and ingredients to create a unique twist. While the original dish uses Korean spices and seasonings, we infuse the Sylheti version with a blend of local spices and herbs, giving it a distinct taste. Additionally, we modify the stuffing ingredients to include Sylheti vegetables and flavors, enhancing the overall flavor profile of the dish. We alse have the original recipe for Oi sobagi, so you can check it out.

• 4 medium-sized cucumbers 4 medium-sized cucumbers
• 1 tablespoon mustard oil 1 tablespoon mustard oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 teaspoon salt 1 teaspoon salt
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 3g, 0g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 1g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Wash the cucumbers and pat them dry. Cut off the ends and slice them lengthwise.
2. 2.
   Gently scoop out the seeds and pulp from the center of each cucumber slice, creating a hollow space for the stuffing.
3. 3.
   In a bowl, combine mustard oil, turmeric powder, red chili powder, cumin powder, coriander powder, fennel seeds, nigella seeds, and salt to make the stuffing mixture.
4. 4.
   Add the chopped green chilies, coriander leaves, mint leaves, and lemon juice to the stuffing mixture. Mix well.
5. 5.
   Stuff each cucumber slice with the prepared mixture, ensuring it is evenly distributed.
6. 6.
   Place the stuffed cucumber pickles in a clean, sterilized jar.
7. 7.
   Pour enough water into the jar to cover the pickles completely.
8. 8.
   Close the jar tightly and let it sit at room temperature for 2-3 days to allow the flavors to develop.
9. 9.
   Once the pickles have fermented, transfer the jar to the refrigerator for further storage.
10. 10.
    Serve the Sylheti Stuffed Cucumber Pickles as a side dish or condiment with your favorite Sylheti meal.

Treat your ingredients with care...

• Mustard oil — Use high-quality mustard oil for the authentic Sylheti flavor. If unavailable, you can substitute with any other vegetable oil.
• Nigella seeds — Also known as kalonji, these seeds add a distinct flavor. If you can't find nigella seeds, you can substitute with black sesame seeds.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
• Adjust the salt and spices according to your taste preferences.
• Allow the pickles to ferment for a longer duration if you prefer a stronger tangy flavor.
• Store the pickles in airtight jars to maintain their freshness and flavor.
• Serve the pickles chilled for a refreshing taste.

Serving advice

Serve the Sylheti Stuffed Cucumber Pickles as a side dish alongside traditional Sylheti meals such as Shorshe Ilish (Hilsa Fish in Mustard Sauce) or Panta Bhat (Fermented Rice). They also make a great accompaniment to biryanis, kebabs, or as a topping for sandwiches and wraps.

Presentation advice

Arrange the stuffed cucumber pickles on a platter, garnished with fresh coriander leaves and mint leaves. The vibrant green color of the pickles will add a pop of freshness to your table.