Sundried Mangalore Cucumber (Magge Salli)
Spices are added to tender magge/Mangalore cucumbers and then sundried to make these crunchy magge salli.
Ingredients
- 4 cups Mangalore cucumbers magge/moggem
- 1 tea spn chilli powder
- 1/8 tea spn asafoetida powder
- 1 tea spn salt
Instructions
- Remove the seeds from magge. Do not remove the skin.
- Cut the magge into 3x3 inch pieces.
- Add and mix salt to the pieces.
- Sundry under very hot sun for 1-2 days (till they are half dried).
- Make a paste of chilli powder, asafoetida with just few drops of water.
- Apply the paste to half dried magge pieces and sundry them again for 2 days.
- Store in air tight container.
Notes
Do not dry them for too long, otherwise they become very chewy. Sundry only till the water content is gone and they look kind of dry