Vali ani Magge Koddel (Malabar Spinach and South Indian Cucumber Curry).

“Vali ani Magge Koddel (Malabar Spinach and South Indian Cucumber Garlic seasoned Curry)" ... A simple delicious curry from Konkani Saraswat Cuisine ... the aromatic garlic seasoning takes the curry to another level and tastes awesome when served with Ukde SheetHa (Red Boiled Rice) ... Yummilicious ...

** I have posted many dishes with Vali ie Malabar spinach before, as this is our most favorite among leafy vegetables. Today’s curry to has been posted before in different combination of pulses, and here I have used the leaves, stems along with magge/ south Indian cucumber another favorite veggie of ours. Koddel is the name given to curry dish in Konkani Saraswat Cuisine that has garlic/losun seasoning and trust me, it tastes wonderful when served with ukad chawal /red boiled rice. This rice is very famous in southern parts of India though in northern parts and elsewhere they are not preferred. One of the healthiest rice if you develop a taste in relishing it, but you can relish this dish with any rice of your choice too. Well, you can have it with roti/ parathas too in which case just do not thin out the curry and see to it that it is thicker than that with which you would have served for rice. Without running into much details on vali or magge as I have already written enough about it, let us move on to this simple recipe. Do try out this delicious recipe, if you have access to vali and magge in your vicinity and enjoy the dish with your family. 

** Here is the simple preparation of “Vali ani Magge Koddel (Malabar Spinach and South Indian Cucumber Garlic seasoned Curry” … My Style …. 

** Wash and finely chop the leaves of "Vali / Malabar Spinach and cut the tender stems into 3 inch sized pieces". You should have about 4-5 cups of chopped leaves and 2 cups of the stems approximately. Rinse this also under running water, drain of the water and add this in a pressure cooker pan along with sufficient water. 

** Cut in "Magge/ South Indian Cucumber/ Southekayi" into 1 inch sized pieces, retaining the outer skin. Remove the innermost seed and discard them or you can retain them and prepare thambuli or juice too as they are high in nutrients. I have used about 25 pieces in all. You can use the search option and you will find those recipes. 

** Wash the pieces and put them on on a single evenly spread layer on top of the vali already added into the pressure cooker pan. Cover and cook on medium heat to 2 whistles. Let the pressure fall on it own and then open the lid and pour the cooked contents into a thick stainless steel vessel. 

** Masala to be Ground : Grind 2 cups of freshly grated coconut with and 8-10 Kashmiri Red Chilly and a small marble sized piece of tamarind with required amount of water to a very fine and thick paste. You can use the cooked water from the pressure cooker while grinding, I always do it. The ground paste should be very fine in texture. 

** Remove the ground paste and add it to cooked vali and magge in vessel and mix well. Add in water if necessary to bring to thick curry consistency. Cook all on medium heat till it comes to a boil, keep stirring gently to avoid it getting burnt at the bottom. Add salt to taste, mix well and cook on low heat for about 5-8 minutes. 

** Prepare the Tempering : Heat 1 tablsp of oil in a small pan, when hot lower the heat to medium and add in peeled and crushed 10-12 fresh garlic, fry till they are evenly browned. Pour this over the simmering curry and remove the curry from fire. Cover and keep it aside for the flavors to seep into the curry. 

** “Vali ani Magge Koddel (Malabar Spinach and South Indian Cucumber Garlic seasoned Curry” is done and ready to be served. Serve the curry hot with red boiled rice (ukde sheetHa) or any rice of your choice. If you do not prefer to eat rice, you can serve the curry with roti, chapatti or paratha too, in which case see to it that the gravy of the curry is slightly thicker. Thinner texture gravy does not go well with roti. Enjoy this dish with your family and friends and do give me a feedback.