"AlsandeBee- Magge ani Bikkand ghalnu Koddel/ Cow Peas (Black Eyed Beans/ Chawli)- South Indian Cucumber- Jackfruit Seeds Curry"... once again, I am sharing a traditional dish/ curry from GSB Konkani Saraswat Cuisine prepared almost in every community home ... the aromatic garlic seasoned curry tastes great served with rice .... Yummilicious ....
** Koddel by now needs no introduction for all those of you have kept following my traditional recipes from GSB Konkani Saraswat Cuisine. I have posted them quite often in different combinations, not to mention that its one of our most favorite curry at home. The recipe remains the same except in veggie combination.
** I often get queries on combination/ mix and match with other veggies of same dish, hence I thought it only appropriate to share them all as and when prepared to make it easier for my dear friends. I will also be sharing a common link to all koddel recipes at the bottom of this recipe where in you will find them all.
** Again, for those who do not like or want to avoid garlic for personal reasons or on certain days, well, you can always season it with Mustard Seeds and Curry leaves too, though the difference in taste will be there. You can add Hogplum(Ambado) or Bimbul to this curry, in which case avoid adding tamarind while grinding masala.
** I have already mentioned and posted on method of freezing jackfruit seeds/ bikkand which I have been doing so for over 27 years now. It lasts me for almost for 5-6 months, and all I need to do is remove soak it in water for 10 minutes, remove the outer white skin and then proceed as I would have done with regular ones, easy, Isn't it ??
** Here is my simple recipe for "AlsandeBee- Magge ani Bikkand ghalnu Koddel/ Cow Peas (Black Eyed Beans/ Chawli)- South Indian Cucumber- Jackfruit Seeds Curry" ... my style which I learnt from my Amma ....
** Wash and soak about 3 cups of alsandebee/ blackeyed peas/ cow peas/ lobia overnight in plenty of water or for atleast 6 hours till they are completely soaked. Then, drain, put in a colander, rinse under running water and keep it aside ready.
** Wipe dry and cut magge/ south Indian cucumber into medium sized pieces of say about 2 inches in size. Discard inner seeds along with the fleshy portion attached to it, however do retain the outer skin. Wash in plenty of water and keep it ready.
** Peel off outer skin of about 8-10 bikkand/ jackfruit seeds and crush it with a heavy weight or stone and keep it also ready. You can use frozen jackfruit seeds too, the method of which is shared via. a link shared at the bottom of this recipe.
** Add soaked peas in a pressure cooker pan in a layer, top it with mashed jackfruit seeds and finally add the chopped magge as the topmost layer. Add water say about an inch above the level of the ingredients in the cooker.
** Pressure cook all the ingredients together on medium heat to 1-2 whistles and then remove from heat. Let the pressure in the cooker fall itself and when able to, open the lid and add the cooked contents into a stainless steel vessel.
** Masala to be Ground : Grind to a smooth paste 2 cups of freshly grated coconut (soyi/ nariyal), 10-12 kashmiri red chillies (bayadgi mirchi/ kumte mirsanga), a small marble sized tamarind (chinchama/ imly) with little water.
** Add masala to cooked ingredients in vessel with salt (namak/ meeta) to taste along with some water to bring to a thick gravy consistency. Heat on medium heat till you see bubbles appearing on surface, lower the heat and let simmer.
** For Tempering/ Pannaka : Heat 1tblsp oil (tel/ tela) in a small pan, add 10-12 crushed garlic (losun/ Lehsun) and fry until lightly browned. Remove, pour over simmering curry, cover and keep it aside for 15 mins for flavors to get infused.
** "AlsandeBee- Magge ani Bikkand ghalnu Koddel/ Cow Peas (Black Eyed Beans/ Chawli)- South Indian Cucumber- Jackfruit Seeds Curry" is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or steamed rice, though you can serve as side dish with any accompaniment you prefer like roti, parathas, dosa, Idly, etc. Tastes great even with mildly flavored rice dishes.
** For the easiest "Method of Frozen Bikkand/ Jackfruit Seeds", Please follow the link given below .....
** For more recipes of "Koddel" shared in the blog, please follow the common link shared below, they are all tasty .....
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