This traditional Mangalorean dish (often called Huli or Saaru) combines the crunch of Mangalore Cucumber (Southekai/Tauthe) with the earthy flavor of Indian Beans (Avarekalu/Avade).
Ingredients
Vegetables: Mangalore Cucumber (cubed), Indian Beans (Avarekalu).
For the Masala Paste:
Grated Coconut
Dried Red Chillies (roasted)
Coriander Seeds (Kottambari)
Cumin Seeds (Jeerige)
Fenugreek Seeds (Methi – a small amount)
Turmeric Powder
Tamarind (small ball)
Garlic Cloves
For Tempering (Oggarane):
Oil
Mustard Seeds
Curry Leaves
Asafoetida (Hing)
Dried Red Chilli (broken)
Preparation Steps
1. Cooking the Vegetables
Pressure cook the Indian beans until they are soft but not mushy.
In a separate pot or along with the beans, cook the cubed Mangalore cucumber with a bit of water, salt, and turmeric until tender.
2. Preparing the Masala
Roast the red chillies, coriander seeds, cumin, and methi seeds until fragrant.
Grind these roasted spices with grated coconut, garlic, tamarind, and turmeric powder into a very smooth, fine paste using a little water.
3. Combining and Simmering
Add the ground masala paste to the cooked vegetables.
Adjust the consistency by adding water (this curry is usually medium-thick).
Add salt to taste and a small piece of jaggery (optional, for balance).
Bring the mixture to a good boil, letting the flavors meld together.
4. Tempering (The Final Touch)
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves, a pinch of hing, and a dried red chilli.
Pour this hot tempering over the boiling curry and immediately cover with a lid to trap the aroma.
Serving Suggestion
This curry is best served hot with steamed white rice or boiled rice (red rice).
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