Sunday, January 27, 2013

Magge Koddel

Konkani GSB style curry koddel is a slightly spicy tangy coconut based curry tempered with fried garlic flakes. We make koddel using  yellow cucumber(Magge), Chinese potatoes or kooka, potatoes, raw banana, bamboo shoot, jack fruit seed, yam, pumpkin vine stem, Malabar spinach and even plantain bark(Gaabbo). If any whole lentil is used with any of the mentioned veggies, we call it Bendhi.

Magge Koddel is the most popular koddel because magge is grown in many places and is a maintenance free crop. It is also fairly cheap and is available round the year. In villages, people tie the magge with plantain rope and hang them by the ceiling to keep them fresh through the rainy season.

The curry is very simple to make and is very tasty. Suggested combination for a wholesome meal is boiled red rice, magge koddel, happalam, sandige or cabbage ambade, curds or buttermilk and lemon pickle.

Magge Koddel
Traditional way of hanging Magge and other items by the ceiling.
Magge(Yellow Cucumber) with skin - 2 cups cut into 1" cubes(de seeded)
Drumsticks, pumpkin vine stem or Jack fruit seeds - 1 cup cut into pieces
Grated Coconut - 1 cup
Red chillies - 4 roasted with little oil
Tamarind - Size of its seed
Salt - To taste
Coconut Oil - 1 Tsp
Garlic flakes - 6-8 crushed

Cook magge and drumsticks together till tender.
Grind grated coconut, red chillies and tamarind to a fine paste adding little water as per need.
Add the masala paste to the cooked veggies, add salt to taste, bring to a boil and simmer for 5 mins.
Keep the gravy slightly thick.
Season with crushed garlic slightly browned in oil.

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