Wednesday, 25 January 2012




     1)    Mature cucumber fruit (Bilimbi in Malayalam, Bimbul in Konkani) – 4 Nos.

     2)    Small coconut – ½
     3)    Tor dal (split pigeon pea lentils) – 100 gm.
     4)    Hot green chilies – 2 Nos.
     5)    Dry hot red chilies – 2 Nos.
     6)    Hot red chili powder- ¾ teaspoon
     7)    Turmeric powder – ½ teaspoon
     8)    Salt – 1¼ teaspoon
     9)    Mustard seeds – ¼ teaspoon
     10)     Cumin seeds – ½ teaspoons
     11)     Curry leaves – 2 sprigs
     12)     Coconut oil – 2 teaspoons

To Cook:

          Cut off the stem tips of the cucumber tree fruits and chop the fruit to fine pieces. Wash the dal, drain and put into a pressure cooker. Add the chopped cucumber tree fruit. Slit the green chilies lengthwise on one side and tip them in. shake the cooker to settle the ingredients and pour in double their volume of water. Put on the lid and set on high heat.

          As soon as you hear the first whistle, lower the heat and cook for 5 minutes. Switch off the heat and let cool naturally. Meanwhile, grate the coconut. Transfer to a food processor and pour in a cup of water. Grind to superfine paste. Either break the red chilies roughly into 2 or 3 pieces or use a pair of scissors to cut them to thin long strips. Pluck the curry leaves from their sprigs and set aside.

          By now, the cooker should be cool enough to open. Transfer the contents to a curry vessel. Set the vessel on high heat. Tip in the salt and stir well. As soon as it starts to boil, tip in the coconut paste. If the curry is too thick, loosen it up to the consistency of pouring gravy by adding a little water. Sprinkle the chili powder and the turmeric powder. Stir well and taste. Add more salt if required.

          As it comes to a boil again, switch off the heat and cover with a lid. Set a small pan on low heat. Pour in the coconut oil and throw in the mustard seeds. Stir once and tip in the curry leaves and the red chili pieces. Stir again and switch off the heat. Tip over the contents of the pan into the curry.

          Stir nicely and serve hot with soft cooked Ponni, Kuruva, or Matta rice.
Bon appétit!!!

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