Another favorite Mangalorean dish-the sprouted moong/mung and Mangalore cucumber ghassi. Gassi is the Mangalorean term for ‘curry’ or gravy. The Mangalore cucumber is also called the ‘Malabar Cucumber’ is a commonly seen vegetable in South India.
Ingredients for Mangalore Cucumber and Moong Sprouts Gassi :
- Mangalore Cucumber: 1 medium size
- Moong Sprouts:200gms
- Tomato: 1 big or 2 small (chopped)
- Coconut: 1/2 or 1 cup grated
- Red chilli powder: 4-5tsp(add more/less according to your tolerance level)
- Coriander powder: 3tsp
- Cumin powder: 1/2tsp
- Salt: to taste
- Mustard seeds: 1 tsp
- Cumin /Jeera seeds: 1tsp
- Turmeric:1/4th tsp
- Urad dal: 1/2 tsp
- Curry leaves: 8-10nos.
- Garlic: 2-3 crushed
- Wash and cut the Mangalore cucumber into half-scoop out the seeds from the centre(check if it’s bitter, if bitter than make sure you scrape out all the seeds and fibre around it).
- Cut them into 1″ cubes. Take a saucepan and cook them along with the sprouts with enough water and a little salt.Cover and cook till the Mangalore cucumber almost turns translucent (or is almost cooked),then add the chopped tomatoes and cook till the tomatoes are soft.
- In the meanwhile, grind the coconut with the red chilli powder, coriander and cumin/jeera powder to a fine paste.
- Add the coconut paste to the saucepan, mix well, test for salt and cook for about 6-8mins.
- Switch off.
- Take a smaller saucepan/tempering pan and heat the oil, add the mustard,jeera and urad dal. When the mustard starts to sputter, add the turmeric, curry leaves and then the crushed garlic.
- Add the tempering to the ghassi. Close the saucepan immediately.
- Serve the Mangalore Cucumber and Moong sprouts ghassi with rice and a side dish/chutney.