Monday, June 14, 2021

MAGGE & MASHINGASAANG AMBAT

 MAGGE & MASHINGASAANG AMBAT

In my house, I make dishes using Mangalore Cucumber from time to time. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Magge, such as :-

Today's recipe is for a Ambat from our Konkani GSB cuisine made with Magge and Drumsticks ( which are called Mashingasaang in my mother tongue, Konkani).

As you know, Ambats are mildly spiced accompaniments to the main meal of steamed rice.  We can make Ambats with different vegetables. Today's is made with Magge and Mashingasaang - a delicious combination.

This ambat has a distinctive seasoning of fried onions. 



Ingredients:-

  • Magge ( Mangalore Cucumber ), medium-sized, 1/2 or about 400 grams 
  • Mashingasaang ( Drumsticks), 1
  • Toor Dal, 1/2 cup
  • Turmeric powder, (Haldi) 1/4 tsp
  • Fresh Coconut Gratings, 1 cup
  • Roasted Red Byadgi Chillies, 4-5 
  • Tamarind, small marble sized 
  • Raw Rice, 1 tsp  
  • Onion, 1
  • Salt, to taste
  • Coconut Oil, 1 tbsp
 Method :- 

Wash the toor dal and pressure cook in adequate water for 3-4 whistles or till done
Once the cooker cools, remove the dal and mash it well and keep aside
Wash, peel and cut the magge into bite- sized pieces  and cook in adequate water with a little salt and turmeric powder 
Wash, peel and cut the drumstick into 1 and 1/2 " pieces. Cook them in adequate water with a little salt
Chop the onion 

In a mixer grinder, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding just the required amount of water

Take the cooked and mashed dal in a vessel and to this add freshly prepared ground paste and salt to taste
Remember that a little salt has already been added to the magge and drumsticks when they were being cooked 
Mix well and add the cooked magge and drumstick pieces 
Adjust the consistency by adding water as required 
Bring to a boil, then lower the flame and let it simmer for a couple of minutes

In a small pan, heat oil and fry the chopped onions until they turn a golden brown 
Pour this seasoning of onions on to the ambat


# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the texture of the ground paste.




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