Mangalore Cucumber Curry
EVENT: A- Z RECIPE CHALLENGE
THEME : A DISH BEGINNING WITH THE LETTER M
My Choice is Mangalore Cucumber
The vegetable vendor who comes to our Bangalore apartment complex thrice a week does not fail to bring Mangalore Cucumber. I would look at it, pick it up and then put it back. One day decided to buy and try out a dish with it. Asked the vegetable vendor how to use it and he replied curry. Just as well there are so many recipes on the internet and I chose to follow Cherie’s recipe. Also known as Thouthe Kodel, the curry turned out so delicious that I was wondering why I’d not used this fruit as yet.
What is Mangalore Cucumber?
Known as Mogem in Kokani, Mangalore Cucumber, Madras Cucumber or Field Marrow, it belongs to the Cucurbita family. The beautifully yellow and green stripped fruit is tempting, no wonder I picked it up several times. Incidentally, the size of this cucumber is similar to a rugby ball and appears to be cross between a pumpkin and watermelon. Unlike pumpkin or watermelon, Mangalore Cucumber is cooked with the skin. The cooked cucumber neither becomes mushy or remains hard and cooks easily.
When hubby and my neighbor thoroughly enjoyed the curry, I was tempted to share the recipe immediately. However, held on as I decided to post it for the A-Z Recipe Challenge. Why wait till then you may wonder. Well, because this group’s this month’s challenge is to use an ingredient that begins with M and the catch is that it should be its name in English, not Hindi or any other language. Introduced in the 1700s by an Englishman, it caught on the Madras Cucumber and Mangalore Cucumber because of the area it was first grown in. This group was started by two fellow bloggers Jolly Makkar and Vidya Narayan.
Other recipes with ingredients beginning with M
- Try a cooling and tasty Melon Salad
- Make hummus using mango – Mango Sriracha Hummus
- Enjoy the health benefits of moringa and mint together in this Moringa and Mint Iced Tea
- Mint is so cooling, therefore enjoy Mint Lemon Juice
- As I love the flavour of maple syrup I always use it to make Fruit and Nut Granola
- Moong as its also commonly called in English can be enjoyed for breakfast in the form of Moong Paniyaram
- My all time favorite are these Millet Parathas or Dhebra as we call them
- Finally how can one forget milk. Make some Doodh Pak.
The main ingredients required for this curry is of course the Mangalore Cucumber, coconut, tamarind, a bit of jaggery, spices, curry leaves and a small amount of urad dal. I reduced the amount of red chilis that Cherie had suggested as we don’t eat very chili hot food. As the family prefers thick gravy, I made the curry slightly thick and served it with rice.
- gluten free
- for satvik version, omit garlic and onion
MANGALORE CUCUMBER CURRY
For the curry:
1 Mangalore Cucumber (approx. 500g)
¼ tsp turmeric powder
1 tbsp tamarind paste
1 -1 ½ tsp salt
1 tbsp jaggery powder
1 tbsp oil
1 -1 ½ cups water
For the Coconut Paste:
1 tbsp oil
1 cup grated fresh coconut
1 tsp urad dal
½ tsp mustard seeds (rai)
1 tbsp coriander seeds (dhana)
½ tsp cumin seeds (jeera)
2-3 dry red chillis
¼ tsp fenugreek seeds (methi)
4 cloves of garlic, peeled
1 tsp ginger paste
1 small onion, peeled and chopped
1 tsp ghee
2 cloves of garlic
½ tsp mustard seeds (rai)
1 sprig curry leaves
1 dry red chili
Preparation of the Coconut Paste:
- Heat oil in a pan over medium heat.
- Add mustard, coriander, cumin and fenugreek seeds. Let them sizzle for a few seconds.
- Add urad dal. Stir fry till the urad dal begins to turn light brown in colour.
- Add the red chilis.
- Add chopped onion, garlic and ginger. Stir fry for a few seconds.
- Add coconut and stir fry for 1-2 minute. Take the pan off the heat.
- Keep the mixture on the side till it cools.
- Grind it to a paste.
Preparation of the curry
- Wash the Mangalore cucumber and cut it into half.
- Remove the seeds.
- Cut each piece into half lengthwise.
- Cut into slices horizontally about ½ inch in thickness.
- Heat oil in a wide pan over medium heat.
- Add turmeric powder and the chopped cucumber.
- Add the coconut paste and stir fry for 3-4 minutes.
- Add salt and mix well.
- Add water, jaggery and tamarind.
- Cover the pan and let the cucumber cook over low heat till done.
- Pour tempering over the curry and serve.
Preparation of the tempering:
- Heat ghee in a small pan over low heat.
- Add mustard seeds and urad dal.
- When the dal begins to brown a bit add curry leaves.
- Add chopped garlic.
- Stir fry till it becomes golden brown.
- Pour the tempting over the curry.
Serve Mangalore Cucumber Curry with plain rice.
- Add more red chilis if you wish.
- Add more water if you prefer a thin curry.
- Cooking the curry over low to medium heat ensures that flavors infuse into the cucumber.
- Remember, add water as and when necessary as water will be realized from the cucumber.
Avoid Kitchen Waste:
- Do you know that though the seeds of Mangalore Cucumber may sometimes be slightly bitter, its used to make a tambli or raita, rasam.
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