Follow these steps for perfect results
Drumstick
cut into 1 inch pieces
Mangalore Cucumber
cut into small pieces with skin
Tamarind Water
Red Chilli Powder
Turmeric Powder
Jaggery
Garlic
roughly chopped
Salt
to taste
Dry Red Chillies
Coriander Seeds
Fresh Coconut
Prep all ingredients and keep aside.
Roast red chillies and coriander seeds in a skillet until well roasted.
Grind roasted spices with coconut and a little water to make a smooth paste (masala).
Heat a pressure cooker with oil.
Add crushed garlic and saute for 10 seconds.
Add Mangalore cucumber and drumsticks.
Pour in tamarind water.
Add ground masala mixture, jaggery, chilli powder, and salt.
Add 1/2 cup of water.
Cover the pressure cooker and cook for 2 to 3 whistles.
Turn off the heat and allow the pressure to release naturally.
Check the salt and seasonings and adjust to taste.
Serve warm with steamed rice or Mangalorean Neer Dosa.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Roasting the spices enhances their flavor.
Ensure the pressure is fully released before opening the cooker.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of fresh coriander.
Serve with steamed rice
Serve with Mangalorean Neer Dosa
Complements the spices and sweetness.
Discover the story behind this recipe
A staple dish in Konkani cuisine, showcasing local produce and flavors.
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