Southe Kayi Palya

Ingredients

• - 300g white cucumber (southe)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare cucumber: Peel 2 southe kayi (cucumber / ridge gourd). Cut into small 1.5-cm pieces.
2. Salt and drain: Add a pinch of salt to the cut cucumber. Mix and drain excess water after 10 minutes.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
6. Add cucumber: Add the drained cucumber. Season with half tsp turmeric and salt.
7. Cover and cook: Cover and cook on low heat 6-8 minutes until tender.
8. Dry out: Cook uncovered on high heat 2-3 minutes.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Southe kayi palya is light and cooling. Serve with steamed rice and sambar.