Southe Kayi Palya

Method

1. 1

   Prepare cucumber: Peel 2 southe kayi (cucumber / ridge gourd). Cut into small 1.5-cm pieces.

2. 2

   Salt and drain: Add a pinch of salt to the cut cucumber. Mix and drain excess water after 10 minutes.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

6. 6

   Add cucumber: Add the drained cucumber. Season with half tsp turmeric and salt.

7. 7

   Cover and cook: Cover and cook on low heat 6-8 minutes until tender.

8. 8

   Dry out: Cook uncovered on high heat 2-3 minutes.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Southe kayi palya is light and cooling. Serve with steamed rice and sambar.