Remove the skin from the onion, chop finely and sauté in butter until soft.
Peel the cucumbers, cut in half lengthwise and scrape out the seeds and spongy flesh with a spoon or possibly an apple corer. Slice the cucumbers. Add to onions and season with salt and pepper. Cook for about fifteen minutes, turning occasionally, until soft(*).
In the meantime, dip the tomatoes briefly in boiling water, take them out, remove the skin, cut them in half diagonally, scrape out the seeds and dice the tomato flesh. Add to the steamed cucumbers form with the curry and cream. Season if necessary.
Make the vegetables quiet for another 2-3 minutes, then stir in the chopped dill and bring to the table on the spot.
The vegetable is a fine addition to short fried meat or fish, but can also be a simple meal together with new potatoes cooked in their skins.
(*) Steaming There are three types of steaming: steaming in its own juice, steaming with little ‘foreign’ liquid and deglazing with more or less liquid after steaming.
For steaming in their own juice are suitable especially watery vegetables such as spinach, zucchini, cucumbers, mushrooms, tomatoes, melanzane, etc., but conditionally also fruits and some meat specialties such as roast veal in their own juice. They are cooked in a little fat st
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