One of Mangalore's traditional dishes that I believe is almost on the verge of extinction is this delicious masterpiece, a curry made of horse gram and field marrow. Field marrow, also known as the Mangalore/Malabar cucumber is native of coastal Karnataka and Kerala and hence found as a regular item on the menu of these local cuisines. In Mangalorean cuisine there are plenty of preparations that call for the field marrow but not as many with horsegram. At least not that I ever knew of. Not until I found this recipe in the Mangalore Ladies Club Cookery Book. I believe that every community in Mangalore (ex, the Catholic, Konkani, Bunt, Brahmin etc) have their own mild variations of this curry and since I had never eaten it before, I have adapted this recipe to create my own family favourite.
Today I am reposting my old recipe which I had published in March 2010. I feel that this lovely curry has been lost somewhere in my archives and deserves to be dug out and put on a pedestal.