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Roasted Cucumber Curry | Mangalore Cucumber Recipe

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author: Sumana

Ingredients

  • Mangalore cucumber- 1 medium sized
  • Tamarind- Small lemon sized
  • Jaggery powder- 3 tsp
  • Salt- 1.5 tsp or to taste

To grind

  • Split chickpea lentils- 1 tsp
  • Split black gram lentils- 1.5 tsp
  • Coriander seeds- 3 tsp
  • Cumin seeds- 1/2 tsp
  • Fenugreek seeds- 1/2 tsp
  • White sesame seeds- 1.5 tsp
  • Cooking oil- 1 tsp
  • Red chillies byadagi- 3 nos.
  • Curry leaves- Few
  • Fresh grated coconut- 1/2 cup

To temper

  • Coconut Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few

Instructions

Preparation

  • Soak the tamarind in warm water for about 10-15 minutes. Extract it's juice, discarding residue.
  • Wash and cut the Mangalore cucumber in to half vertically. Then cut in to wedges and make slit in each of the wedges as shown below. Let the pieces doesn't separate from the skin.

Method

  • Heat a pan with oil, mustard seeds and curry leaves. As the mustard splutter, slowly add the slit wedges of Mangalore cucumber such that it's skin is in contact with pan. Let it roast in medium flame.
  • While the veggie is cooking, heat another pan adding oil, both lentils, curry leaves and red chillies. Saute and roast them for few minutes. Then include coriander, cumin and fenugreek seeds. Continue sauteing till all the spices are roasted.
  • Finally include the sesame seeds and saute for few more seconds and switch off. Transfer all these spices in to a mixer jar, include grated coconut too. Adding little water grind it to little coarse paste.
  • Now the Mangalore cucumber pieces would have roasted to perfection with kernel turning to tender soft.
  • Now, include the ground paste from above step. inlcude tamarind extract, jaggery powder and salt. Bring this to boil.
  • Extremely delicious roasted Mangalore cucumber curry is ready to serve with hot steamed rice.

Notes

  • This curry needs the veggie to be cut in to wedges with slits all along. So do not cube them.
  • The roasting should be carried out in medium flame otherwise the veggie wouldn't char and cook perfectly.
  • Do not add too much water to the curry. It needs to be thick in consistency.