Wash and pat dry the Mangalore cucumber. Cut it in to equal half, then from top tip to the bottom cut halves in to quarter. Make wedges of 1/2 inch out of these quarters. Then slice each of the wedge in to small pieces as shown in picture below.

Heat oil in a pan adding all the seasoning ingredients one by one in the same order as mentioned. When mustard seeds start to pop and lentils turn slightly brown, add chopped Mangalore cucumber.

Mix in turmeric powder, jaggery and salt. Give a good stir. Add 1/4 cup of water and let it cook covering with lid on low flame. Keep stirring the vegetable to ensure it is not sticking to the pan.Do not overcook the veggie as the pieces should retain their shape and shouldn't turn mushy.

Meanwhile add in grated coconut, cumin seeds and red chilly in to mixer. Grind it coarsely without adding water. Mix well this ground masala to the cooked stir fry and turn off the flame.

Mangalore cucumber stir fry is ready. Serve this delicious palya with rice or chapati.

The veggie should not be overcooked i.e Mangalore cucumber pieces should not turn mushy.

Add in a slit green chilly while cooking, if you like more hot stir fry.