Magge Koddel (Konkani curry with Mangalore Cucumber)

Magge Koddel (Konkani curry with Mangalore Cucumber)

- Sunita Shenoy

Basics:

Konkani coconut curry base is made with fresh grated coconut, small piece of tamarind, red chilles ground into smooth paste. the seasoning makes the difference in what the end product is named.

The vegetarian version typically is a combination of a vegetable like mangalore cucumber and a legume like pigeon peas, whole masoor, toor daal.

Koddel = season with crushed garlic in oil 

Ambat = chopped onions fried in oil

Gashi = mustard seeds and curry leaves in oil

Oil is typically coconut oil for best flavor, but any cooking oil maybe used. Variations of above include adding coriander seeds, methi seeds, urad daal, different combinations of vegetables and legumes.

Konkani Koddel with Mangalore Cucumber and Pigeon Peas

Ingredients

1 whole magge (mangalore cucumber)

1 cup cooked pigeon peas 

1 cup grated coconut

1 marble size tamarind

1 tbsp chilli powder mild to medium

2 tbsp crushed garlic cloves = 2-3 whole red chillies

2-3 Tbsp oil for seasoning

Procedure

Grind coconut, tamarind, chilli into a fine paste consistency of a gravy. 

Cut cucumber into cubes and cook partially with a little salt.  now mix in gravy, cooked pigeon peas, salt to taste and boil for 10 min or so till cooked through. Now heat oil and add crushed garlic/chillies till it turns reddish.  Curry is ready to serve with rice.