Hasi Southekayi Gojju (Cucumber sabji)

Cucumber Sabji (Southekai Hasi Gojju)

This is a traditional Kannada dish. Somehow it has been ages since I made this. Quite simple to make. I remembered this recipe today as I had some really fresh cucumber and wanted to make this sidedish with Saaru. The picture below shows the recipe from my diary. In the days before my marriage, I probably scribbled the recipe as my mom was making this with the hopes of someday making this in my home. I made this gojju today and my American-born daughter refuses to eat it just by looking at it. I am writing this recipe with the hope that when she grows older she will come back to these type of traditional recipes and make it in her own home.



Tender Cucumber peeled and ready to be chopped.

Ingredients for the Gojju: Coconut, cilantro, Hurgadle (dhalia), Green Chillies, Ginger, Tamarind, Mustard&Cumin seeds.


The Final Product.


Recipe: Cucumber Gojju
Ingredients:
Cucumber -- 2.5 cups chopped
Coconut -- 1 cup
Cilantro - Handful of roughly chopped cilantro
Hurgadle (dhalia) -- 1/4 th cup
Green Chillies -- 4
Ginger -- 1/2 inch piece
Tamarind -- 1 tsp of tamarind paste
Mustard seeds -- 1 tsp
Cumin seeds -- 1/2 tsp
Salt to taste
A pinch of sugar (optional)

Method:
1. Peel and chop cucumber and set aside.
2. Fry green chillies in a little oil (a tsp of oil). Set aside.
3. Fry dhalia, cilantro, coconut in the same oil.
4. After everything is cool, grind it with the remaining ingredients.
5. Pour the ground paste over the chopped cucumber and mix well. Add salt if needed.
5. Make vagarne (tadka). Take a tsp of ghee and add 1/2 tsp of mustard. When mustard splutters, add hing and pour over the cucumber.