A super easy typical Konkani dish that takes a lot of garlic and tastes just great.
1C unsprouted mung beans, sprouted overnight
1C yellow cucumbers or magge, chopped into 1″ thick pieces
1/2C grated coconut
2tsp tamarind paste
6-8 red chillies
8-10 garlic cloves, smashed
2tsp coconut oil
Slowly roast the red chilies and grated coconut till the coconut starts to dry out. Grind the chillies and coconut in a wet stone grinder. Heat the mixture in 3-4 cups of water. Add tamarind. After about 10 minutes, add the magge and sprouted beans. Cook till the raw smell from the coconut/chillies is gone. In a separate container, heat the coconut oil. When hot, add the smashed garlic and immediately turn the heat off and add to the cooked mixture. Serve with dosa or white rice.