Mangalore Cucumber Mustard Curry / Sasive.

Mangalore Southekai/bannada southekai/ Mangalore cucumber is handy vegetable for many people like me.
We can prepare lots of yummy dishes and it is a healthy vegetable.

I have prepared Mangalore Cucumber Mustard Curry /Sasive here. Mustard seeds are used with coconut to grind thats how it is called as Sasive. 
Let us see the recipe now:
It is easy, simple, yummy and bit spicy.
No Onion or NO garlic is used in this  Mangalore Cucumber Mustard Curry/ Sasive.

Things Needed :

To Cook :
Mangalore Cucumber : 1/2 of one medium size cucumber.
To Grind :
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Tamarind : Marble size
Ingh / Asafoetida : A pinch
To Add :
Ground Mustard - Coconut mixture
Mustard seasoning
Salt : As required
To Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch

Method

1. Remove the outer layer and the inner part/pulp completely and cut it into small.
2. Put the pieces in water and leave it for 5 minutes. ( Any bitter in the vegetable will wash off).
3. Now pressure cook this cucumber pieces for 3 to 4 mintues and put off the fire.
4.Grate coconut and grind it with Tamarind,   3 to 4 red chilly and mustard seeds.
5. Keep cooked cucumber pieces in a pan and keep it on the fire.
6. Add required salt and put water if necessary. Add  a pinch of turmeric powder.
7. Let it boil for 2 minutes. Put ground masala and mix it well. Cook on low flame for 3 to 4 minutes.
8. Shift the curry to a serving dish. Add mustard seasoning and serve with plain /any main dishes.

Note :

Cut the cucumber pieces bit small. Do not add much water to cook. Curry should be thick to enjoy with hot plain rice and ghee. Adding curd instead of tamarind is optional. Adding more coconut helps the curry to be tasty. Use of more/less chilly is optional. Use of any other cooking oil instead of coconut oil is optional.
Time : 20 Minutes.
Serves : 2 to 3

Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.

There is a story behind the special nature of this Mattina Gulla and will surely write it.

I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.

I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.

Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 

One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.

No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.

Let us see the recipe Now :

Ingredients :

To Cook :

Mattu Gulla : 2 

Avarekai : 1 Cup. 250 to 300 grams. 

Methi seeds /Fenugrik seeds : 1/4 Teaspoon

To Add :

Spice Powder : 2 Tablespoons

Tamarind Pulp : 1 Tablespoons

Jaggery : 1 teaspoon

Salt : As required 

Coriander leaves : 2 to 3 Tablespoons

Coconut : 2  to 3 Tablespoons

Ginger : An inch 

Seasoning :

Cooking Oil : 1 Tablespoon

Mustard seeds : 1 Teaspoon

Jeera/Cumin Seeds : 1/2 Teaspoon

Ingh /Asafoetida : A pinch

Curry Leaves : 6 to 8 Leaves.

Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.

2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.

3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.

5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.

6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.

7. Add spice powder and mix it well and cook for another 2 minutes.

8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.

9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 

10. Add a teaspoon of jaggery.

11. Mix it well and cook for another 2 minutes.

12. Put off the fire and Shift the curry to a serving dish.

13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).

14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)

15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 

Time : 30 Minutes.

Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 

Note : Dry roast the spices one by one on low flame.