Entertaining Appetizer - cucumber ghassi

Mangalore (in Karnataka) Has a unique food culture - You'll find a mix of Konkani cooking Kerala Some more influence with Some Goan flavors mixed with traditional cooking Karnataka. Most, if not all dishes, substitute coconut oil (for regular cooking oil) Which Gives it a different yet delectable taste.
Recently Cucumber Ghass So When Was Prepared at home, I did not Know It Was from Mangalore. Apparently Ghass Is a regular curry dish in Konkani cuisine (Konkani ethnic group are found year in Mangalore, Goa and a few "shares of Kerala). Howeve I do not why They Call It Ghass.

You can eat Cucumber ('Mangalooru Sauthekaayi' in Kannada) Ghass with Rice or with chapattis. It Is less regular curries and spicier Than Is a little thicker Than Sambar. I had a yummy time devouring it! Here's my mother's recipe
Cucumber Ghass

Ingredients:

* Cucumber - 3
* Sprouted green gram - 1 / 2 cup
* Chopped Onions-3 tablespoons
* Salt - as required

Grind together:

* Red chillies - 7
* Coriander seeds - 1 / 2 tablespoon
* Cumin seeds 1 teaspoon
* Fresh Grated coconut - 1 / 2 cup
* Garlic - a couple of pieces
Tamarind * - a small piece

Dry roast the spices separately and grind 'em Then with coconut, tamarind and garlic.

For the seasoning:

* Oil - 1 tablespoon
* Mustard seeds - 1 / 4 teaspoon
* Crushed garlic - 3 flakes

How to make / Method:

1. Pressure cook Sprouted green gram for 10 minutes.
2. Chop onions Into small pieces.
3. Add ground paste (spices) cooked Into the green gram dhal Along with salt and water Enough.
4. Cook Until You get a thick gravy.
5. Fry Seasonings in the oil, add onions and fry all the ingredients turn golden brown.
6. Add to the boiling gravy and cook for a few "more minutes.
7. Heat a little coconut oil, curry leaves and Some could add it to the Ghass
8. If you like, you can add a little more coconut oil ounce the Ghass is Ready
9. Garnsh with coriander and serve with steaming rice or chapattis.