A traditional mangalorean recipe. Mild spicy, made with mangalore cucumber. In Konkani known as Mogem and in Kannada known as Mangalooru Sauthekai. Field Marrow as such does not have a distinct taste of its own, so it easily gets the flavour of the masala ingredients in which it is cooked.
Grind all the masala ingredients to a fine paste.
Pick a ripe field marrow. Wash it well with water as the field marrow is cooked with its skin.
First cut both the ends of the field marrow.
Next cut the field marrow into two halves and then into long straight pieces.
Remove the pith with seeds
With a knife make small cuts on the field marrow as seen in the picture below:
Then dice it into one inch long pieces.
Cook these diced pieces with one cup of water for about 5 minutes till they become soft.
Add salt to taste.
Add the ground masala to the cooked field marrow and boil well.
Add little jaggery to the gravy.
Season with crushed garlic cloves.