Mangalore Cucumber Curry

March 4, 2020mayurisjikoni
Blog post

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.

The Group

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

Main Ingredients

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.

Dietary Tips:

  • gluten free
  • vegan
  • for satvik version, omit garlic and onion

mangalore cucumber curry 5

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mangalore cucumber curry 1

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MANGALORE CUCUMBER CURRY

4 Servings

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

For Tempering:

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:

  1. Heat oil in a pan over medium heat.
  2. Add mustard, coriander, cumin and fenugreek seeds. Let them sizzle for a few seconds.
  3. Add urad dal. Stir fry till the urad dal begins to turn light brown in colour.
  4. Add the red chilis.
  5. Add chopped onion, garlic and ginger. Stir fry for a few seconds.
  6. Add coconut and stir fry for 1-2 minute. Take the pan off the heat.
  7. Keep the mixture on the side till it cools.
  8. Grind it to a paste.

Preparation of the curry

  1. Wash the Mangalore cucumber and cut it into half.
  2. Remove the seeds.
  3. Cut each piece into half lengthwise.
  4. Cut into slices horizontally about ½ inch in thickness.
  5. Heat oil in a wide pan over medium heat.
  6. Add turmeric powder and the chopped cucumber.
  7. Add the coconut paste and stir fry for 3-4 minutes.
  8. Add salt and mix well.
  9. Add water, jaggery and tamarind.
  10. Cover the pan and let the cucumber cook over low heat till  done.
  11. Pour tempering over the curry and serve.

Preparation of the tempering:

  1. Heat ghee in a small pan over low heat.
  2. Add mustard seeds and urad dal.
  3. When the dal begins to brown a bit add curry leaves.
  4. Add chopped garlic.
  5. Stir fry till it becomes golden brown.
  6. Pour the tempting over the curry.

Serve Mangalore Cucumber Curry with plain rice.

Tips:

  • 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.

Pin for Later

Mangalore cucumber curry

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

32 Comments

  • shobhakeshwani

    March 6, 2020 at 1:41 am

    Such a delicious curry with Mangalore cucumber. I have never cooked or tasted this vegetable. The coconut based gravy really tastes so yummy with plain rice.

     
    1. mayurisjikoni

      March 6, 2020 at 9:38 pm

      Thank you so much Shobha, try it if you get it in Mumbai. Any sort of gravy would go with it as the mangalore cucumber has no taste on its own.

       
  • Niranjana Sankaranarayanan

    March 8, 2020 at 8:21 pm

    I usually make molagootal with Mangalore cucumber. This one is quite different from what I make. Loved this coconut based gravy and J am sure it will taste best with hot rice.

     
    1. mayurisjikoni

      March 9, 2020 at 10:20 pm

      Thanks Niranjana, it did really good. I then made the same gravy for hubby and he added fish to it and our guests loved it.

       
  • FoodTrails

    March 11, 2020 at 3:46 am

    Never tried Mangalore Cucumber in my cooking.. the curry looks so delicious with rice on side.. will love to dig into it. Recpie sounds so flavourful!!

     
    1. mayurisjikoni

      March 11, 2020 at 1:23 pm

      Thank you so much Swaty, its a versatile ingredient to use for curries and rasams.

       
  • The Girl Next Door

    March 12, 2020 at 3:34 pm

    I must admit I have not used Mangalore cucumber much, in my kitchen. This curry looks so delicious and tempting! I so want to try this out now.. considering the Mangalore cucumber is such a healthy veggie, I will do so, soon. 🙂

     
    1. mayurisjikoni

      March 16, 2020 at 3:10 pm

      Thank you so much Priya and am sure you’ll love using Mangalore Cucumber.

       
  • Batter Up With Sujata

    March 17, 2020 at 2:35 pm

    Mangalore cucumber is a completely new vegetable for me. Curry looks so flavorful and tasty. Fenugreek seeds, coriander seeds with coconut and tamarind wow I can imagine the flavour and mouthwatering taste. I would love to have it with steamed rice.

     
    1. mayurisjikoni

      March 18, 2020 at 10:00 pm

      Thank you so much Sujata, I had to try it as its available in abundance in Bangalore. The curry was really delicious.

       
  • Aruna

    March 22, 2020 at 5:08 pm

    I am so tempted to make this dish right away because I get Madras Cucumber in plenty here. I always peel it but the next time, I will try it with the skin on like you have. We make a chutney and a dal with this, and this coconut-based curry will be a welcome addition to my kitchen.

     
    1. mayurisjikoni

      March 22, 2020 at 9:40 pm

      Thanks Aruna, when I’m next in Bangalore will have to check out your recipe with dal.

       
  • Vidya Narayan

    March 24, 2020 at 5:02 am

    Belonging from Palakkad, we make curries with Mangalore Cucumber often. In summers, this is quite refreshing to eat. In fact, for our Vishu Festival (New Year) in April, this is one vegetable that has to be kept as part of Kani or pooja and then later on cooked as pachadi (with tamarind, coconut and spices). Would love giving a try to your version as we don’t use onion or garlic with this vegetable. It is purely coconut based so it would be a refreshing change, for sure!

     
    1. mayurisjikoni

      March 24, 2020 at 5:31 pm

      Thanks Vidya, and I would like to try out the pachadi you make. Do you have the recipe on your blog? Of course will have to wait till I get back to India as we don’t get it in Kenya.

       
  • Rafeeda – The Big Sweet Tooth

    March 24, 2020 at 1:18 pm

    I never knew this was called Mangalore cucumber! We use it in our pulinkari a lot. This is a very interesting curry that can be made for chapathis as well… Loving the color…

     
    1. mayurisjikoni

      March 24, 2020 at 5:29 pm

      Thank you so much Rafeeda, I too didn’t know what it was called till my South Indian neighbors in Bangalore enlightened me.

       
  • Flavours Treat

    March 26, 2020 at 6:52 pm

    My mom regularly makes a dal, pachadi with this cucumber. But your version is totally new and looks so so delish and tempting. The list of ingredients itself is making me drool! It’s been quite long since I used this vegetable in my kitchen. I’ll definitely try this dish Mayuriji.

     
    1. mayurisjikoni

      March 26, 2020 at 9:38 pm

      Thank you so much Geetha and I would love to try the dal and pachadi recipe. Do you have them on your blog?

       
  • Jolly

    March 27, 2020 at 1:57 pm

    Mangalore cucumber is a completely new veggie for me. Curry looks so flavorful and scrumptious. I’ve seen this veggie in Bangalore too but never knew how to use it. Now I got to know that we can make curries from this fantastic veggie. I would love to have it with my plain roti.

     
    1. mayurisjikoni

      March 27, 2020 at 8:21 pm

      Thanks Jolly, try out the Mangalore cucumber, so many have told me that it also used in sambhar, rasam and pachadi.

       
  • Paarul

    March 28, 2020 at 6:59 am

    I can totally relate with you Mayuri, we get this in Bangalore in every vegetable shop I too picked up many times and kept back thinking what to make but now I will definitely try this recipe and I am sure it will be a hit with steamed rice or jeera rice.

     
    1. mayurisjikoni

      March 28, 2020 at 9:26 pm

      Thanks Paarul and yes now that I’ve made it once can’t wait to try adding it to rasam, sambhar and also a pachadi recipe.

       
  • poonampagar

    March 30, 2020 at 2:50 pm

    Never tasted or cooked with Mangalorian Cucumber. The curry looks so inviting ! Would surely love trying it once I get hold of this vegetable.

     
    1. mayurisjikoni

      March 30, 2020 at 8:57 pm

      Thank you so much Poonam, as such Mangalore Cucumber doesn’t have any distinct taste of its own.. hope you get it up in the north to try out this fruit.

       
  • Seema Doraiswamy Sriram

    March 31, 2020 at 6:24 am

    My father loves this manglore cucumber. Every week we had them on our veggie list and amma made something similar to this. Now so happy I can try this out, but may be will have to go and see where I can find the cucumber

     
    1. mayurisjikoni

      March 31, 2020 at 5:35 pm

      Thanks Seema, yes finding Mangalore Cucumber might prove to be a task in Australia.

       
  • Kalyani

    March 31, 2020 at 8:02 am

    curry looks absolutely smashing and this verastile vegetable is perfect for the summer months, and so glad you chose to try it… we make dal, chutney , raita (tambuli) and even pickle with this. the pickle is an instant one and I think you wud love it too, Mayuri 🙂

     
    1. mayurisjikoni

      March 31, 2020 at 5:38 pm

      Thanks Kalyani. I think I’ll have to wait till I reach India to try out the instant pickle recipe as we don’t get Mangalore Cucumber in Kenya.

       
  • Sasmita Sahoo Samanta

    March 31, 2020 at 9:03 pm

    Curry using cucumber , sounds interesting ! This mangalore cucumber curry looks so flavorful with the use of coconut as base. I will surely make when this vegetable is available at my area. Different one for sure 🙂

     
    1. mayurisjikoni

      March 31, 2020 at 10:00 pm

      Thanks Sasmita, and yes its a different kind of vegetable or rather fruit. Its so versatile as it hardly has a taste of its own.

       
  • Ankita

    March 31, 2020 at 9:40 pm

    Initially i thought it’s a pumkin then by reading your post find out that its a cucumber. Lovely recipe.

     
    1. mayurisjikoni

      March 31, 2020 at 9:59 pm

      Thank you so much Ankita.

       

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