Pressure cook the Mangalore cucumber with a pinch of salt and 1/2 cup water for 1 whistle.

Release the pressure naturally and keep aside.

Heat a frying pan, add oil, fenugreek seeds, urad dal, chana dal, coconut, cumin seeds, dry red chillies, curry leaves, and garlic.

Fry for about 2 minutes until aromatic.

Cool the fried ingredients and grind into a smooth creamy paste, adding water little by little.

Keep the ground paste aside.

Heat a skillet with oil.

Add the ground mixture along with the cooked Mangalore cucumber.

Stir well.

Add salt and turmeric powder and check for seasoning.

Simmer for 10 minutes.

In another kadai pan, heat oil and crackle mustard seeds and urad dal.

Immediately add curry leaves and allow it to crackle.

Pour the tempered spices over the curry and serve.