Kakiri is a vegetable that can be found any where in Sri Lanka. Its a vegetable comes from the cucumber family but its so harder than a cucumber. Always its much better cooked than eating raw.
Recently I went to Sri Lanka for a quick visit and got a chance to cook this vegetable. I remembered you
all and photographed it for sharing.This recipe will serve 4-6 people.
When selecting Kakiri for a curry always go for well matured ones with a yellow skin. You can cook them
with a bit of gravy or with out any gravy too. I prefer a little bit of thick gravy with this vegetable.
Get good yellow colour ones and wash well before cutting. After cut the fruit in to two.
Put the flat side down and slice the skin. Then cut tin to four and remove seeds and cut as you required.
Assemble all the ingredients for the curry. You will need an onion finely sliced, several green chillies sliced, finely sliced or chopped garlic, curry leaves and Pandan leaves (Rampe), Fenugreek seeds, 1/2 tsp turmeric powder, 1/4 Tsp chilli powder, and 1/2 Tsp curry powder with enouuugh salt. The next picture shows the roasing ingredients to make it more tastier and appealing. 1 Table spoon full raw rice and three table spoons full coconut (Either fresh or the desiccated coconut will be fine)
Add the rice in to a pan and dry roast it until golden brown.
Add the coocnut next and dry roast it until golden brown as shown in the picture. After gring it a fine paste.
Add the sliced Kakiri and all the other ingredients with some tamarind in to a pot except the roasted ingredients.. You can add the second coconut milk or the water to cook.
Cook until firm and add the coconut milk. Bring to boil.
Add the ground spice powders and cook until it thickens. Serve hot with plain rice.