Friday, 25 April 2014

Malabar cucumber stir-fry- Magge PhaNNa upkari





Malabar cucumber is also known as Magge in Konkani, Dosakaaya in Telugu. It is excellent vegetable to eat in summer as it has many medicinal properties.
People from South India make sweet or savory dosa and idli, dal and various coconut based side dishes using this gourd. All these taste nice. Coconut based gravies tastes well with rice but rarely with Indian wheat breads.
Today I prepared this Konkani recipe - Malabar cucumber stir-fry. It's simple recipe which goes well with phulkas or chapatis , or as an accompaniment with any South Indian dal & rice. It is originally prepared with lots of red chillies and tamarind but I have made it mild as it suites this vegetable and makes it tasty and healthy.
You can make this stir-fry with Prawns or Brinjal too.

Ingredients-








2 tsp oil
1/2 tsp mustard seeds
1 onion, chopped finely or into squares
1 tsp Red chilli powder or Malwani masala or Kumta masala

2 cups Magge / Malabar cucumber (peel, deseed, cut into medium cubes)
1 tsp tamarind (soaked in 1/2 cup water for 20 mins, squeezed and strained to obtain juice)
salt
(For friends who are 'cooking without kitchen' - Follow the recipe as given. Just skip the mustard seeds as it is not possible to pop them in a rice cooker. When the cucumber is translucent, take 2 tsp of the Instant stir fry masala pd (peanut pd or chickpea pd) or any of the Instant dal mix, sprinkle it evenly over the cucumber. Cover and cook for 2 mins. Switch off the rice cooker and keep the vegetable in it for another 5 mins.




Method-
Heat oil in a thick bottomed pan (wok) and put in mustard.
When they start popping, add onion pieces and fry till translucent and soft.
Next add chilli pd and stir for a sec and throw in the Magge pieces.
Add the salt and tamarind juice and cover and cook for 15 mins till they are cooked and look translucent.
Do stir it one or twice in between.



Note- You can use a mix of Kashmiri chilli pd and Byadgi chilli pd to make it red and hot.
           If you like curry leaves add 5 leaves after the mustard seeds have popped.

Serving ideas- 
Make this Daalithoy. It is one of the favorite dal of Konkani people from Mangalore region. I have given a recipe for Instant daalithoy in my other blog Cooking without kitchen, it is useful when you are new to cooking or want to cook when traveling.
Daalithoy with soft steamed white rice , Magge stir-fry and Papad is a good dinner meal plan.





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