Thousha Pood/Mangalore Cucumber Palya

Ingredients

• 1 unit Mangalore cucumber (Peel and cut into small pieces.)
• 2 tablespoons Coconut, grated
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 inch piece Jaggery
• 1 to taste Salt
• 1 pinch Hing (asafetida)
• 1 teaspoon Split urad dal
• 1 teaspoon Toor dal
• 1 sprig Curry leaves
• 1 unit Green chillies (Chopped finely)
• 2 units Dry red chillies (Cut into two)
• 1 teaspoon Turmeric

Instructions

1. 1In a vessel, heat the oil over medium heat. Add the curry leaves, mustard seeds, cumin seeds, green chillies, dry red chillies, split urad dal, and toor dal. Fry until the seeds start to splutter and the dals turn golden brown.
2. 2Add the Mangalore cucumber pieces, salt, hing, jaggery, turmeric powder, and grated coconut to the vessel. Stir well to combine all ingredients.
3. 3Cover the vessel and cook for about 15 minutes, stirring occasionally, until the cucumber is tender. Serve hot with chapati or rice, accompanied by sambar.