Same difference - Morkholmbo

For almost every Konkani recipe I post, I unfailingly receive a comment that goes, "we make something similar called xxx" or "this is called yyy in my language". It's made me realize that our cuisine has more in common with its' South Indian counterparts than a deep and unwavering love for coconut.

For an upperi and kootu, we have upkari and koot; for a kuzambu, we have kholmbo and for moar kuzambu, there is morkholmbo. Who'd have thunk?

MORKHOLMBO (Vegetables in Buttermilk)
(serves 2-3)
1 colored cucumber (maggen/ mogge)
1/2 green bell pepper
1-2 green chillies
2 tbsp coconut, grated
1/4 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp split black gram dal
a few curry leaves
a pinch of asafetida
1 cup thick, slightly sour buttermilk (or beaten yogurt)

Peel cucumber and dice into cubes. Deseed and chop bell pepper into cubes. Grind coconut and chillies to a fine paste. Keep aside. Heat oil in a pan. Add mustard and fenugreek seeds. Add dal, asafetida and curry leaves and saute till golden.

Combine cucumber and pepper with just enough water to cook. Once soft add the coconut masala and buttermilk. Season to taste and simmer for 3-4 minutes. Serve as a side with rice and dal.

* Use gourds, beans, leafy veges etc. intead of cucumber and pepper. If using lady fingers fry in a teaspoon of oil then cook either with kokum or tamarind pulp