MAYURI’S JIKONI – Known as Mogem in Konkani (an Indian Language), Mangalore Cucumber, Madras Cucumber or Field Marrow, it belongs to the Cucurbita family.
The beautifully yellow and green stripped fruit is tempting. The size of this cucumber is similar to a rugby ball and appears to be cross between a pumpkin and watermelon. Unlike pumpkin or watermelon, Mangalore Cucumber is cooked with the skin. The cooked cucumber neither becomes mushy or remains hard and cooks easily.
The main ingredients required for this curry is of course the Mangalore Cucumber, coconut, tamarind, a bit of jaggery, spices, curry leaves and a small amount of urad dal. As the family prefers thick gravy, I made the curry slightly thick and served it with rice.
MANGALORE CUCUMBER CURRY
Four Servings
For the curry:
One Mangalore Cucumber (approximately 500g)
Quarter tsp turmeric powder
One tbsp tamarind paste
One to one-and-a-half tsp salt
One tbsp jaggery powder
One tbsp oil
One to one-and-a-half cups water
For the Coconut Paste:
One tbsp oil
One cup grated fresh coconut
One tsp urad dal
Half tsp mustard seeds (rai)
One tbsp coriander seeds (dhana)
Half tsp cumin seeds (jeera)
Two to three dry red chillis
Quarter tsp fenugreek seeds
Four cloves of garlic, peeled
One tsp ginger paste
One small onion, peeled and chopped
For Tempering:
One tsp ghee
Two cloves of garlic
Half tsp mustard seeds (rai)
One sprig curry leaves
One dry red chili
PREPARATION OF THE COCONUT PASTE:
Heat oil in a pan over medium heat.
Add mustard, coriander, cumin and fenugreek seeds. Let them sizzle for a few seconds.
Add urad dal. Stir fry till the urad dal begins to turn light brown in colour.
Add the red chilis.
Add chopped onion, garlic and ginger. Stir fry for a few seconds.
Add coconut and stir fry for one-two minute. Take the pan off the heat. Keep the mixture on the side till it cools.
Grind it to a paste.
PREPARATION OF THE CURRY
Wash the Mangalore cucumber and cut it into half.
Remove the seeds.
Cut each piece into half lengthwise.
Cut into slices horizontally about half inch in thickness.
Heat oil in a wide pan over medium heat.
Add turmeric powder and the chopped cucumber.
Add the coconut paste and stir fry for three – four minutes.
Add salt and mix well.
Add water, jaggery and tamarind.
Cover the pan and let the cucumber cook over low heat till done.
Pour tempering over the curry and serve.
PREPARATION OF THE TEMPERING:
Heat ghee in a small pan over low heat. Add mustard seeds and urad dal. When the dal begins to brown a bit add curry leaves.
Add chopped garlic.
Stir fry till it becomes golden brown. Pour the tempering over the curry.
Serve Mangalore Cucumber Curry with plain rice.
