Mangalore Cucumber and Moong Sprouts Gassi (curry)-Mangalorean Style

Mangalore Cucumber and Moong Sprouts Gassi (curry)-Mangalorean Style

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.

Mangalore cucumber Gassi
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

Tempering:

  • 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

Method:

  1. 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).
  2. 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.
  3. In the meanwhile, grind the coconut with the red chilli powder, coriander and cumin/jeera powder to a fine paste.
  4. Add the coconut paste to the saucepan, mix well, test for salt and cook for about 6-8mins.
  5. Switch off.
  6. 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.
  7. Add the tempering to the ghassi. Close the saucepan immediately.
  8. Serve the Mangalore Cucumber and Moong sprouts ghassi with rice and a side dish/chutney.

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