Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
500 gms mogey or benda or 250 gms mogey + 1 cup green moong (see notes)
salt to taste
To dry roast, then grind:
4 tbsp coriander seeds
1/2 tsp methi/fenugreek seeds
4 red chillies
4 tbsp grated coconut
marble size ball tamarind or 1/2 tsp tamarind paste or 1 tomato
For seasoning:
1 tsp mustard seeds
2 sprigs curry leaves
pinch of hing
1 red chilli (broken in to 2 pieces)
Steps:
To dry roast and grind the masala
- Dry roast the coriander, methi, red chillies, and coconut.
- Add to a mixie jar and grind into a fine paste with tamarind and a little water. Keep it aside
To cook the curry
- Wash and cut the vegetables into desired size.
- Add vegetables, chopped tomatoes, ground masala and 1/2 cup water and cook until done. If you are adding a tomato, then don't add tamarind when grinding.
- In a tadka pan, heat oil. Add mustard seeds.
- Once it splutters, add curry leaves, hing and red chillies. Fry until slightly brown. Pour over the cooked vegetables. Mix well.
- ENJOY!
Notes:
mogey = madras/mangalore cucumber
benda = ladies' finger/okra
green moong = green gram