#moghecurry #moghelosynmiri #mangalorestylecooking #mangaloreanrecipe #cookwithkavitaskitchen
Moghe Losun Miri | Mangalore Special Southekayi Curry | Field Marrow Garlic Pepper Curry Mogem Saar
A traditional Mangalorean delicacy. Mogem Losun Miri. Classic Mangalorean style gravy made from field marrow in a medium spicy gravy that tastes wonderful with hot rice. An excellent vegetable to consume in summers. Also used abundantly in monsoons as it is usually kept for use as it stores very well.
Moghe Losun Miri
Ingredients
1 medium ripe Moghe
2 tbsp jaggery
Salt to taste
Grind to a paste
6 red chillies
¼ tsp. turmeric powder
1 tsp. cumin seeds
6 pepper corns
1 Large onion
3 flakes garlic
Small marble sized ball tamarind
Tempering
3 tbsp Oil
6 flakes garlic crushed with skin
1 tsp. mustard seeds
curry leaves
Method Wash the whole moghe well. Slice off the head and tail and cut in halves and remove the seeds. Do not peel. Then cut each half, lengthwise, into 3 to 4 thick slices and again each slice in 2 inch thick wedges and each wedge into very thin slices, taking care to leave the skin intact. Do not wash after cutting. Transfer to a vessel, add water to barely cover the moghe pieces and add 1 tsp. salt or to taste cook till almost done.
Meanwhile grind the masala to a paste. Add to the vegetable Alongwith the water from the rinsed grinder jar and adjust consistency of the curry. Bring to a boil and simmer 10 minutes
Then add jaggery broken into small pieces and let is dissolve, check the salt and add accordingly. Take a pan and heat 2 tbsp. oil, when hot add the mustard seeds, garlic, curry leaves. And fry till light brown. Garnish the curry and serve hot with steamed rice and some fired fresh or dry fish. Just a simple meal but delicious and satisfying.
Enjoy watching and Happy cooking.
26 авг 2024
