Mangalore cucumber curry: Recipe

Cooking Directions

• STEP 1.Peel and chop the Mangalore cucumber into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 5.Add the chopped Mangalore cucumber and mix well. Cook for a few minutes.
• STEP 6.In a blender, grind coconut, green chilies, and coriander leaves to a smooth paste.
• STEP 7.Add the coconut paste to the pan and mix well. Cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to choose a ripe and firm Mangalore cucumber for the best taste and texture.
• You can adjust the spiciness of the curry by adding more or less red chili powder.
• If you prefer a thicker curry, you can add a tablespoon of roasted gram flour (besan) to the coconut paste.

Storage and Serving

• Leftover Mangalore cucumber curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.
• Serve the curry hot with steamed rice or roti for a complete meal.