Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.
1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.
2 large potatoes chopped into tiny cubes.
For the tempering:
1 tbsp coconut oil
1 tsp mustard
2 dry red chillies
1 sprig of curry leaves
1/4 tsp Hing/ asafoetida
Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.
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