Tuesday, August 14, 2018

Cow Peas - Mangalore Cucumber Curry /Gasi.

Fresh cow peas are seasonal pods and they are very soft and tender when they are just plucked from its plant. Later they dry it and then store it to use as dry pods. We can use fresh pods to prepare many dishes and the dishes turn not only delicious, it is packed with full of proteins and nutrients. I have used Mangalore Cucumber/Bannada southekai along with cow peas and prepared yummy curry.



This curry is called as Gasi/Thick and spicy curry and one of the traditional dish of South Canara./Udupi , Mangalore. Malenadu region.

Let us see some benefits of Coriander seeds in our diet.
Indian spices are very famous even in our ancient period. We read about the exchange of spices to gold from foreign countries. Spices like cinnamon, pepper, ginger, cardamom, cloves, nutmeg etc were the most popular spices sold through Arab merchants from India to Europe and other parts of the world. Indian spices are famous even now. We Indians use many spices in our Indian cooking. The spices like coriander seeds, jeera/cumin seeds, mustard seeds, pepper pods, cardamom and the list is so big. The spices take prominent place in our Indian cooking. 
Coriander seeds are loaded with health benefits. They help to cure digestive disorder /indigestion, cure the conjunctivitis and some eye problems. They are good for preventing arthritis and rheumatism. They do help in curing abdominal pains and helps in curing anemia. They are good remedy for controlling diabetes. They are good for inflammation, diarrhea and controlling cholesterol levels in our body. It is also good for aches and cramps and helps in lowering the blood sugar in our body. Coriander seeds is loaded with Vitamin C, Vitamin A and Vitamin B1. It has good source of iron, calcium and phosphorus.

Do not add any onion or garlic to this curry.
 Cow Peas - Mangalore Cucumber Curry/Gasi is purely Traditional Udupi Brahmin's Curry/Gasi

 Let us see the recipe Now:

Things Needed :

To Cook :
Mangalore Southekai/Cucumber : 1 Bowl (1/2 of 1 Medium sized Cucumber)
Fresh Cow Peas: Alasande Beeja : 1 Small bowl.
Spices to fry :
Channa dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Jeera / Cumin seeds : 1/4 Teaspoon
tamarind : Very small quantity. 
Red Byadagi chilly : 5 to 6 ( More /Less as you wish).
Ingh /Asafoetida : A pinch
Oil : 1/2 Teaspoon
To Grind :
Fresh grated coconut : 1 small cup/ 4 to Tablespoons
Fried Spices and required water.
To Add : 
Salt : As required
Turmeric powder : A pinch
Ground Coconut mixture
Coconut Oil Seasoning 
Coriander leaves : 1 Tablespoon

Method :

1. Wash and peel off the mangalore southekai outer layer and remove the pulp and seeds from it.
 (Some time it has bitter taste).
2. Cut southekai into small pieces and  and soak them in water. Grate coconut and keep it aside.
3. Remove the pods from cow pea's cover. Wash it and keep it aside.

4. Cook them with required water. Use a pressure cooker to cook. ( 3 to 4 Minutes will do).

5. Keep a small pan and put 1/2 teaspoon of oil. Add channa dal and fry till it turns golden brown.

6. Add ingh and red byadagi chilly. Fry for 1 minute. Add all the other spices like coriander seeds, jeera, and curry leaves. Mix it well and put off the fire. Add grated coconut to it. Let it cool.

7. Grind all the fried ingredients with a small marble size tamarind. ( Remove the seed if it has).
8. Add required water and grind it into fine paste. Remove the ground mixture to a small bowl.


9. Keep a big pan on the fire and put cooked cow peas and cucumber pieces. Add little turmeric powder.
10. Add required salt and mix it well. Let it boil for 2 minutes.


11. Add ground mixture and mix it well. Let it boil for 3 to 4 minutes. Stir in between slowly so that it does not get burnt.

12. Shift it to a serving dish and add mustard seeds, ingh, curry leaves seasoning done in coconut oil.
13. Add cut coriander leaves.
14. Serve Cow Peas - Mangalore Curry/Gasi with the main dish you have prepared.

Note :

You should remove the outer layer and the pulp from Mangalore Southekai because pulp contain bitter taste. Removing the outer layer helps the southekai to cook soft and good. Retaining the outer layer is optional.  Fresh fried spices adds to the taste. Use of pressure cooker to cook veggies is optional. Adding more /less chilly is optional. Do not add more channa dal, the taste will not be good and it becomes sticky sometime. Do not add more coriander seeds and no need to fry much. Soaking southekai pieces in water helps to remove the bitterness in them. 
Time : 30 Minutes.
Serves : 3 to 4 
Udupi/Karnataka /Indian Curry.

2 comments:

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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