Tavshyachi Shaak / Cucumber Curry

Tavshyachi Shaak is a coconut based cucumber curry. This is a Goan dish. It is slightly sweet and a mild to medium spicy dish. In Konkani, cucumber is tavshe and shaak is a coconut based curry prepared with vegetables like brinjal, pumpkin, lady’s finger, sweet potato, drumsticks, raw papaya, bottle gourd etc. The cutting of the vegetables is medium to large size pieces. Also prepared from fruits like cashew apple, pineapple, mango and jackfruit.

There are two variants:

1. Dry – with scrapped coconut and green chilies, just like simple sabzi. This variant is without onion and even with onion and dry prawns. I don’t prepare with prawns as I’m a vegetarian, but I do prepare with onion.
2. Gravy – with roasted coconut paste, spices mainly coriander seeds, peppercorns and red chillies can be freshly roasted and ground along with coconut or Goan samaar powder can be used. Fenugreek seeds are mostly used in the tempering. This variant is mostly without onion. 

Pulses are not required in this dish, though I have used peas. Both the variants require jaggery except the variant with onion. Depending upon the vegetables variant is selected, for eg. pumpkin or raw papaya with onion and dry prawns. Brinjal, drumsticks and sweet potato – dry without onion. Lady’s finger – gravy. Pineapple and mango combination – gravy called ansa ghota shaak.

It is prepared from the huge cucumber, but you could take the regular cucumbers. Here goes the recipe for gravy with cucumber.  

Measurement: 1cup = 180 ml
Serves: 3

Ingredients

1. Cucumber (cubed) – 2 cups 
2. White peas – 1/3 cup (optional)
3. Coconut (scrapped) – 1/2 cup
4. Coriander seeds – 1 tsp
5. Peppercorns – 5 to 6
6. Clove – 1 (optional)
7. Red chillies – 1 to 2 depending upon spiciness
8. Tamarind – 1 marble sized ball
9. Jaggery – 1 tsp
10. Coconut oil – 1 tbsp
11. Fenugreek seeds – 1/4 tsp
12. Mustard seeds – 1/3 tsp
13. Asafoetida – 1/3 tsp
14. Turmeric powder – 1/4 tsp
15. Salt to taste

Procedure

• Wash and soak peas overnight.
• Drain and pressure cook peas with sufficient water till done. Keep aside.
• Pressure cook cucumbers with water and little salt till 1 to 2 whistles.
• Dry roast spices numbering 4 to 8 and keep aside.
• Slightly dry roast coconut and keep aside.
• Combine roasted spiced, coconut and tamarind, grind with 1/3 cup of water to a fine paste.
• Heat oil in a thick bottomed pan, add  fenugreek seeds, mustard seeds, let mustard seeds splutter.
• Add asafoetida, turmeric powder, peas and cucumber.
• Bring it to boil.
• Add jaggery, ground paste and salt. Stir well.
• Simmer for 2 to 3 min
• Serve as a side dish with steamed rice and dal or curry.