Mangalore Cucumber Sukke.

Mangalore Cucumber (Field Marrow) is called Mogem / Magge in Konkani. Mangalore Cucumber is also known as Madras Cucumber. Mangalore Cucumber Sukke is a Konkani style dry side dish goes well with Rice, Chapati, Phulkas, Bread, Roti etc.

The following ingredients are needed to prepare Mangalore Cucumber Sukke.

Ingredients:-

Mangalore Cucumber. -1 medium size
Salt.                              -to taste.

For Grinding the Coconut Masala mixture:-

Grated Coconut.     -1cup
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Cumin seeds.          -1/2tsp

For Seasoning:-

Coconut oil.        -2tsp
Urad dal.             -1tsp
Mustard seeds.    -1/2tsp
Dry Red chillies. -2 broken into halves
Curry leaves.       -1spring

Instructions:-

1.Take a medium size Mangalore Cucumber.

Mangalore Cucumber

2. Wash and chop the Mangalore Cucumber into lengthwise halves. Remove the seeds and chop into small pieces with skin and keep aside.

3. Grind grated Coconut along with Cumin seeds, Red chilly powder and Turmeric powder to a coarse mixture without adding water and keep aside.

Method:-

1. Heat Coconut oil in a kadai on low flame and roast Urad dal and saute well.Splutter Mustard seeds and saute well. Add broken dry Red chillies and Curry leaves. Saute well and fry in oil for a second.

2. Add the chopped Mangalore Cucumber pieces and saute well.

3. Add required Salt and sprinkle little water and mix well.Cover and cook the Mangalore Cucumber pieces till soft on low flame.

4. Add the coarsely ground Coconut masala mixture into the kadai.

5. Mix the coarsely ground Coconut masala mixture with the cooked Cucumber pieces till the water evaporates. Switch off the flame.

6. Transfer the Mangalore Cucumber Sukke to a serving plate.

A tasty Mangalore Cucumber Sukke is ready to serve as a side dish with Rice, Chapati, Phulkas, Bread, Roti etc.