Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Friday, July 3, 2020

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.






No comments:

Post a Comment