Alasande - Sauthe Kaai Gasi.

Alasande and  Mangore Sauthe ( also called Bannnada Sauthe) Gasi is a thick curry and can be eaten with rice, chapatis, pooris , dosa or Idly also .Even for Akki Rotti this curry is a good combination.

Things Needed :

Manalore Sauthe kai - 1 ( Medium size).
Alasande ( Cow pea ):  1 cup.
Coconut : 3 Table- spoons.
Red Chilly - 5 to 6 ( Byadagi).
Jeera - 1/2 Table spoon.
Tamarind : Very little ( 1/2 of  1 marble size).
Oil. - 1 Tea spoon.
Mustard Seeds - 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Ingh - a pinch.
Curry leaves: 5 to 6.
Salt : to taste.

Method :

1. Wash and soak Alasande /Cowpea, overnight or 5 to 6 hours.
2. Wash and remove the outer layer of Southekai/Mangalore Cucumber and cut into desired size. Soak the pieces in normal water for 5 minutes.
3. Wash and pressure cook Alasande Kalu/Cow peas for 5 to 6 minutes.
4. Cook Mangalore Southekai with required water separately.
5. Great fresh coconut and grind it with red chilly, tamarind  and jeera/cumin seeds with required water.
6. Keep a big pan on the fire. Add cooked Alasande  pods, cooked mangalore southekai.
7. Add Salt, little turmeric and little water if required. Let it cook for 3 minutes.
8. Add ground coconut -jeera mixture and mix it well. Let it cook for another 2 to 3 minutes.
9. Shift the ready curry to a serving dish.
10. Add coconut oil seasoning and serve.

Note : 

It is better to soak Alasande pods over night. Cooking Alasande pods without soaking is optional.
Adding onions or garlic is optional. Adding more red chilly is optional. You can add little jaggery.
serves 4 -5.
Time : Soaking time 5 hours or over night. Cooking time 30 minutes.