This Mangalorean cucumber curry showcases Konkani coastal flavors. "Nurge" means cucumber in Tulu language, while "gashie" refers to the thin gravy consistency. The dish uses roasted red chilies and coconut for a distinctive red color and smoky heat. Traditionally served on banana leaves, it's a monsoon favorite when cucumbers are abundant. Fishermen's families would prepare this as a light accompaniment to rice and fish curries. The silica in cucumber promotes skin health, while coconut provides medium-chain triglycerides. Some versions include tender cucumber peels for extra fiber. Udupi temples occasionally serve this as part of their satvik (pure vegetarian) feast offerings during festivals.