The present deals with in vitro study of antifungal activity of Cucumis sativus var hardwickii Royle, in acetone extract. The extraction was made by Soxhlet apparatus. The antifungal properties were determined by poison food technique method using test fungi such as Curvularia lunata, Drechslera avenaceum, Fusarium oxysporum, Aspergillus niger and Trichoderma viridi. These test fungi were found to be sensitive to extract as compared to control. A less zone of inhibition was recorded against Fusarium oxysporum, followed by against Aspergillus niger in acetone extract. Stem and fruit extract prepared in acetone proves to possess good antifungal properties, followed by fruit extract against Drechslera avenaceum.