Classic Mangalorean style gravy made from field marrow in a medium spicy gravy that tastes wonderful with hot rice.
- 350 grams field marrow (mogem/velleri/southekayi)
- 1/2 onion finely sliced
- 1 tablespoon jaggery (or to taste)
- salt to taste
- 4 long dry red chillies, preferably Bedgi variety
- 4-5 peppercorns
- 1-1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1-1/2 medium onion
- 4 flakes of garlic with skin
- 1 marble size ball of tamarind or 1 level tsp tamarind paste
- For the seasoning/tempering
- 1/2 tsp mustard
- 3 cloves garlic with skin, crushed
- 2 -3 tsp oil, preferably coconut oil
- 4-5 curry leaves/karipatta
Wash the the field marrow and cut it into half and then quarters, remove the pith & seeds and then cut into small cubes. Keep aside.
Using a little water, grind all the ingredients mentioned in 'For the masala' to a fine paste
In a wok or pan add the masala, 1-1/2 cups of water, cubed field marrow, sliced onion, jaggery and salt to taste. Mix and bring the gravy to a boil. Reduce the flame to a medium low and cook till the field marrow is tender but firm.
For the seasoning - heat oil in a small pan and toss in the mustard, when it stops spluttering add the crushed garlic and pour this seasoning into the curry. Cover the pan immediately to retain the fragrance of the seasoning. Turn off the flame.
Serve hot with rice
You can save cooking time by making this curry in a pressure cooker. Instead of a regular pan add all the ingredients mentioned in Step# 3 in a pressure cooker. Close the cover of the pressure cooker and place the weight (whistle) and cook on a full flame till one whistle goes off. Turn off the flame immediately and allow the pressure cooker to cool down for a couple of minutes and then slowly try releasing the pressure by lifting the whistle with a spoon. Open the cover carefully, stir once and proceed to Step#4