Magge ~ Bikkanda Saar Upkari Losuna Panna Ghalnu / South Indian Cucumber ~ Jackfruit Seeds Curry With Garlic Seasoning … A simple but lovely dish when served with hot rice or roti …. Yummy Yumz ....
South Indian Cucumber or Magge as called in konkani is a veggie used in many dishes in the southern parts of India. We konkani Saraswat’s use this dish extensively in preparing dishes where we add in this veggie along with others or sometimes with pulses. On the whole a veggie that is great coolant to the body. Jackfruit seeds to have immense health benefits but is slightly gaseous. This is warded off by magge which is very alkaline in nature. So the veggies I must say compliment each other very well and the aroma of garlic gives it that adding touch and takes it to another level. Simple dish, easy to prepare, good for health … what more does one want. Include this one as often as possible in you diet. You can prepare the same with only magge / south Indian cucumber and leave out the jackfruit seeds too. I have already posted it in the blog. Please go to search option for the same.
Magge / South Indian Cucumber : 1 large sized about 500 gms.
Jackfruit Seeds : About 15-20
Green Chillies : 5-6
Red Chillies : 2-3
Garlic : About 15-18 large cloves.
Salt to taste
Oil : 2 tsp
** Slice of the edges of the south Indian cucumber and cut it horizontally into 2 and then again vertically into 2 pieces. Now cut each again vertically into 4 lengthwise pieces. Slice off the inner seeds, you may discard them. Some retain these seeds and prepare tambuli. Add the Cut them into smaller size pieces. Put them in a colander / sieve and rinse under running water and clean well.
** Peel off the outer loose white skin off the jackfruit seeds. You can use both frozen or fresh one’s for the dish. For freezing method again check my blog under articles of food and you will get the method of freezing the same. Crush the seed with a heavy stone or wt so that the seed is just about crushed. Remove and rinse in a colander.
** Add the magge pieces and crushed jackfruit seeds in a pressure cooker pan with about 2-3 cups of water. Pressure cook this to 2-3 whistles. Let the pressure fall on its own. Once the pressure has come down and you are able to open the lid remove the contents into a vessel. Check the amount of water. If needed you can add some. This dish is supposed to be just semi thick liquidish one, so addition of more water will make it runny. So please avoid it.
** Put the vessel on gas and bring the contents to a boil on medium flame. Simmer well, stirring at times till it turns a little bit thick. Add salt to taste and the green chillies slit lengthwise and let simmer for another 5 mins. Remove and keep aside.
** For Tempering : Heat the oil in a small pan, when hot add in the cloves and fry till golden brown. Add in the red chillies cut into small pieces and mix and fry for another 30 seconds. Remove and pour over the simmer curry.
** Cover the saar upkari with a tight lid and leave aside for an hour or two. Off course the saar upkari is ready and can be served immediately. But keeping it aside combines the flavour within and also the curry becomes thicker due to the starch level in jackfruit seeds. You can bring it boil and serve with rice or roti taste yumz.