This versatile veggie yellow cucumber plays amazing role in every households of Udupi. Because be it summer, winter or monsoon you’ll find this wonderful cucumber in all the vegetable markets. Given a chance to explain it’s versatility, you can turn the vegetable in to ‘N’ number of distinctly tasting dishes. The recipe in which you put in this Mangalore cucumber, it turns out magical, unique and amazing for sure. From the milky white kernels of yellow cucumber to it’s skin to seeds, everything is non-disposable. Meaning, if you are a person who never bothers wasting such gifts of nature then I would definitely recommend Mangalore cucumber. The colorful skin can find their way in to yummy chutney. And the seeds in to rasam or tambli. The most usable part that is it’s kernel can take every other curry variety. So today, let me introduce you to this roasted cucumber curry.
Roasted Mangalore cucumber curry is distinct the way it is cut in to pieces. Because the key idea here is to roast or char the skin of veggie so that the flavor overpowers. So the cutting process goes like this.
Take the cucumber, cut it in to half vertically and scoop out the seeds. Make the wedges which can then slit like cubes keeping them intact to skin. The slit has to be halfway because all the cubes in a wedge has to be attached to it’s skin. When this entire wedge is charred over pan, the flavors waft out smelling the house wonderfully awesome. Cooking these Mangalore cucumber wedges with tamarind extract and jaggery in thick paste of roasted spices is too yummy to devour with rice.
So next time when you buy this veggie, try this roasted cucumber curry and see your taste buds thanking you for sure.