Mangalore cucumber also called as Sambar cucumber or Madras Cucumber is known for its cooling effect and dietary fiber. It is a widely used vegetable in south India. Here is a unique recipe of Palya with Ghee and Seesame seeds powder. This is again a recipe which i learnt from my Amma, who in turn learnt from my Ajji.
Ingredients
Mangalore cucumber - 1 big
Sesame seeds powder (roasted & powdered) - 4 spoons
Jaggery - 3 lemon sized
Salt to taste
For tempering
Ghee - 3 spoons
Urad dal - 1 spoon
Mustard seeds - 1 spoon
Turmeric powder - 1 pinch
Red chillies - 3 to 4
Method
Wash and cut the Mangalore cucumber. Remove skin and inside seeds and soft portion. Cut it into small pieces as shown in the photo.
Note:- You can use the skin to prepare Chutney and inside soft portion with seeds can be used to prepare Tambuli.
Heat a thick bottomed Kadai. Add Ghee. When the oil gets heated up add Urad dal, mustard seeds, turmeric powder and red chillies (cut the red chillies into small pieces before adding). When mustard starts spattering, add the chopped cucumber pieces. Add salt and little water and cook it well.
In parallel, roast the sesame seeds and make the powder. Make the jaggery syrup by adding a little water to the jaggery in a small vessel and keep it aside.
When cucumber is cooked (it will becomes soft when it gets cooked), add sesame seeds powder, jaggery and cook well so that all ingredients get mixed up and jell together. Cook for about 10 minutes.
This can be served with rice / chapati / roti etc.
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