Magge-Keerlu-Ambade Koddel/ South Indian Cucumber- Bamboo Shoots- Hogplum Garlic seasoned curry.

"Magge-Keerlu-Ambade Koddel/ South Indian Cucumber- Bamboo Shoots- Hogplum Garlic seasoned curry" ... traditional GSB Konkani Saraswat Curry for lunch today ... tastes awesome when served with rice ... Yummilicious ...

** By now all my friends who follow my Blog know very well that Koddel is a GSB Saraswat Konkani curry/dish that is prepared with garlic seasoning/tempering. I have included many Koddel recipes in my Blog with various variations, so I will not run into much details about the curry. Today's dish, Koddel is prepared with monsoon seasonal delicacy ie veggies available during rainy season. Keerlu as is called in Konkani is Bamboo Shoots in English and is available during this very period, though the same can be brined /preserved in salt water through the year and used. Ambado/ Hogplums are tart fruits that are also available during this period and we saraswats add them almost to all gravy dishes instead of tamarind while grinding when they are available plenty in season. Magge is South Indian Cucumber/Southeykai which is very good for health having coolant properties and is available all round the year though during this period it is available in bulk. I have used all these three and prepared koddel, a medium spicy curry, that is loved in my home very much. For more Koddel recipes you can always use the search option or label on the side column of the blog where in you will find main links to the same. You can browse through the same and try out those that you prefer to relish. Do try out various options and try them out for your family as home cooked is the healthiest food and best gift that you can give to your family and coming generations. 

** Here is my simple recipe for "Magge-Keerlu-Ambade Koddel/ South Indian Cucumber- Bamboo Shoots- Hogplum Garlic seasoned curry" … Saraswat Style …. 

** Wash and cut about 300 gms of Magge/South Indian Cucumber into 1 inch sized pieces discarding the inner seeds and the fleshy portion attached to it. Do not remove the outer skin, you can retain it or else on cooking the magge turns out mushy and gets broken down. Check the picture. Wash well and put in pressure cooker pan with water say about to the even level of the magge pieces. Pressure cook on medium heat to one whistle and allow to rest till the pressure within falls on it own. Remove and put it in a vessel and keep this aside. 

** Wash and add in 8-10, 2.5 inch length x 1 inch width pieces of Bamboo shoots / Keerlu in a pressure cooker add in a cup of water (you can add the strained cooked magge pieces water too) and pressure cook to 2-3 whistles on medium heat. Let the pressure in the cooker drop on its own. Once you are able to remove the pressure cooker lid remove and add in the cooked bamboo shoot pieces to the cooked magge pieces in the vessel. . Check the picture. 

** Note : I used fresh Keerlu / Bamboo shoots as it’s in season now, you can use brined (mitta ghallele keerlu) too. In which case it is best if you soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty. You can use the search option or the label on the right side of the blog for the method of brining of keerlu/bamboo shoots or other recipes and check out the same too. 

** Masala to be Ground : Add 1 heaped cup of freshly grated coconut into a mixer grinder along with 8-10 red kashmiri chillies and grind to a very fine paste. You should add a small marble sized pieced of tamarind while grinding if you are not adding in any other souring veggie to the curry. I have added on hogplum / ambado to the curry so I have not added any tamarind. (you can also add, bimbul, karmbal) to the curry, and if none of these are available add in the tamarind while grinding. 

** Add the ground paste to the cooked magge pieces and bamboo shoots in the vessel and mix well. Add 3-4 hogplum/ambado after slicing off the stem edge portion and mashing the same with a heavy weight stone. Check the picture.  Add salt to taste and check the consistency of the gravy of the curry, if too thick add in some water. Bring to a boil on medium heat, stirring in between to avoid it being burnt. Once it boils for 2-3 minutes, lower the heat and simmer till the hogplum / ambado is cooked and done. 

** For Seasoning/Tempering : Heat 1 tblsp of oil in a small pan, when hot add in 10-12 slightly crushed garlic cloves with skin on and fry till they are evenly lightly browned in colour. Remove and pour this over the curry, cover and keep this aside for a good 20 minutes, for the flavors to seep in. If desired you can peel off the skin of the garlic and season the same too, but retaining the skin is more flavorful. 

** "Magge-Keerlu-Ambade Koddel/ South Indian Cucumber- Bamboo Shoots- Hogplum Garlic seasoned curry" is done and ready to be served. This dish is best served with rice and we south Indians love the same with Red Boiled rice / Ukde SheetHa. However, you can relish the same with roti/ paratha in which case keep the curry slightly thicker in texture. Do try out this recipe and enjoy with your family and friends.

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.