Cucumber Ghassi

Mangalore (in Karnataka) has a unique food culture – You’ll find a mix of Konkani cooking plus some Kerala influence with some Goan flavors mixed with traditional Karnataka cooking. Most, if not all dishes, substitute coconut oil (for regular cooking oil) which gives it a different yet delectable taste.

So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however why they call it Ghassi.

photo credit: GoDakshin

You can eat Cucumber (‘Mangalooru Sauthekaayi’ in Kannada) Ghassi with Rice or with Chapattis. It is less spicier than regular curries and is a little thicker than Sambar. I had a yummy time devouring it! Here’s my mother’s recipe:

Cucumber Ghassi

Ingredients:

• Cucumber – 3
• Sprouted green gram – 1/2 cup
• Chopped Onions- 3 tablespoons
• Salt – as required

Grind together:

• Red chillies – 7
• Coriander seeds – 1/2 tablespoon
• Cumin seeds 1 teaspoon
• Fresh grated coconut – 1/2 cup
• Garlic – a couple of pieces
• Tamarind – a small piece

Dry roast the spices separately and then grind them with coconut, tamarind and garlic.

For the seasoning:

• Oil – 1 tablespoon
• Mustard seeds – 1/4 teaspoon
• Crushed garlic – 3 flakes

How to make / Method:

1. Pressure cook sprouted green gram for 10 minutes.
2. Chop onions into small pieces.
3. Add ground paste (spices) into the cooked green gram dhal along with salt and enough water.
4. Cook until you get a thick gravy.
5. Fry the seasonings in oil, add onions and fry all the ingredients turn golden brown.
6. Add to the boiling gravy and cook for a few more minutes.
7. Heat a little coconut oil, put some curry leaves and add it to the Ghassi
8. If you like, you can add a little more coconut oil once the Ghassi is ready
9. Garnsh with coriander and serve with Chapattis or steaming rice.