Mangalorean Specialities, Vegeterian
Mangalorean Cucumber Baffat Sukke
This is a tasty vegetable dish combining cooking cucumber/vegetable marrow and marrow fat peas, flavoured using the popular spicy mangalorean baffat powder.
Ingredients:
Large cooking cucumber/Marrow:1
Onion large sliced: 1
Mangalorean Baffat powder: 3tsps
Curry leaves: 1 sprig
Green chillies slit:2
Dessicated /freshly grated coconut: 1/4 cup
Tamarind juice- 3tsps
Salt to taste
Dried Marrow fat peas:1/4 cup (optional-adds texture to dish)
Seasoning: Crushed garlic:3 large flakes
Small red chillies dried: 3
Cumin seeds: 1 tsp
Hing: 2 pinches
Onion large sliced: 1
Mangalorean Baffat powder: 3tsps
Curry leaves: 1 sprig
Green chillies slit:2
Dessicated /freshly grated coconut: 1/4 cup
Tamarind juice- 3tsps
Salt to taste
Dried Marrow fat peas:1/4 cup (optional-adds texture to dish)
Seasoning: Crushed garlic:3 large flakes
Small red chillies dried: 3
Cumin seeds: 1 tsp
Hing: 2 pinches
Method: 1. Wash and peel skin of marrow. Then dice into 1/2 inch pieces.
2. In a large vessel take the diced marrow, sliced onions, slit green chillies, grated coconut, baffat powder masala, salt, 3 tsps oil, curry leaves and tamarind juice. Give a good stir to mix all ingredients well. Cook on medium to high flame turning vegetable frequently till done,should take around 10 minutes in an open vessel. Do not allow vegetable to overcook and become mushy. Check for seasoning and spice. Add more baffat powder if more spice is required. (Add water only if required as water will leave the vegetable as it cooks)
3. This step is optional if using marrow fat peas: Soak the dried peas in water for 1 hour minimum. Pressure cook in 1 cup water with a pinch of turmeric, handful of coriander leaves, 1/2 chopped tomato and salt to taste for 3 whistles on a medium flame. Wait for pressure to drop before opening cooker. Once done add cooked peas to vegetable and give a good stir.
4. For seasoning heat 3 tsps oil add crushed garlic flakes and fry till brown, add small dried chillies, cumin seeds and hing, when aromatic pour over vegetable. Give a good stir. Cucumber baffat sukke is ready. Serve hot with plain rice and daaliso saar. Alternatively serve with chappatis/ dosas.
2. In a large vessel take the diced marrow, sliced onions, slit green chillies, grated coconut, baffat powder masala, salt, 3 tsps oil, curry leaves and tamarind juice. Give a good stir to mix all ingredients well. Cook on medium to high flame turning vegetable frequently till done,should take around 10 minutes in an open vessel. Do not allow vegetable to overcook and become mushy. Check for seasoning and spice. Add more baffat powder if more spice is required. (Add water only if required as water will leave the vegetable as it cooks)
3. This step is optional if using marrow fat peas: Soak the dried peas in water for 1 hour minimum. Pressure cook in 1 cup water with a pinch of turmeric, handful of coriander leaves, 1/2 chopped tomato and salt to taste for 3 whistles on a medium flame. Wait for pressure to drop before opening cooker. Once done add cooked peas to vegetable and give a good stir.
4. For seasoning heat 3 tsps oil add crushed garlic flakes and fry till brown, add small dried chillies, cumin seeds and hing, when aromatic pour over vegetable. Give a good stir. Cucumber baffat sukke is ready. Serve hot with plain rice and daaliso saar. Alternatively serve with chappatis/ dosas.
Ready made Baffat powder is available in all Mangalorean food stores.
