Jack seed is halasina beeja, which is a seed of jackfruit and most underrated protein rich nature’s gift to mankind. All thanks to our elders, who have gifted us with the knowledge of lots of combinations of ingredients, vegetables. One such combination is coloured cucumber which is also known as Mangalore cucumber/ sambar cucumber with jack seed. It is an ultimate, tasty side dish from our region and I am eager to share this recipe with you all –
I normally preserve jack seeds in a frozen form and procedure is already shared in my blog as well.
Coloured cucumber – ½ or 1
Fresh or Frozen jack seeds –2 fists full
Grated coconut – 3 table spoons
Turmeric – ½ tea spoon
Red chilli powder – 1 tea spoon
Salt- as needed
Jaggery – as needed
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Urad dal – 1 tea spoon
Cumin – ½ tea spoon
Red chilli -1
Curry leaves – 2 springs
-Wash Mangalore/Coloured/sambar cucumber.
-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into thin slices. (see the picture)
-Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.
-Discard the water and proceed.
-If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.
-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.
– Take one pressure pan or cooker, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.
-Now add in crushed jack seeds, little water and cook for one whistle.
-When pressure releases, remove cooker lid and proceed to make palya.
-Switch on the gas, Add Red chilli powder, salt and jaggery, required amount of water and chopped cucumber pieces.
-Close the lid and cook this in a low flame, until cucumber is cooked or up to water drains.
-If water drains first, add some more water and make sure to cook cucumber.
Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.
-Serve with hot rice and enjoy as a side dish.