Magge- Bikkanda- Keerlu- Ambado ghalnu Koddel/ South Indian Cucumber- Hogplums- Bamboo Shoots- Jackfruit Seed Garlic seasoned Curry.

“Magge- Bikkanda- Keerlu- Ambado ghalnu Koddel (South Indian Cucumber- Hogplums- Bamboo Shoots- Jackfruit Seed Garlic seasoned Curry)” … A traditional Konkani Saraswat Curry monsoon delicacy … Yummilcious … 

** Once again a traditional Konkani Saraswat dish prepared during monsoon season as ambado (hogplum) and keerlu (bamboo shoots) are available fresh during this period. The only ingredient in this dish that is not available is jackfruit seeds/ bikkand which has to be stored in freezer during the month of April-May so that it can be added into the dishes later on. That is what I do every year though unfortunately I could preseved only a 2 dozens this year as they were not available due to the crisis going on. 

** Brined (salt preserved) keerlu can also be used which is what I have done here as I could not purchase the same this year for the same reason. I have posted koddel dishes in plenty in different combos before and this is also in the same lines. No difference except for the veggie combination. However sharing the recipe below, for all new comers to try them out and enjoy in their own homes. You can check out on other koddel dishes too for which I am sharing a common link below in case you want to try it out with other combination of veggies. 

** Here is my recipe for “Magge- Bikkanda- Keerlu- Ambado ghalnu Koddel (South Indian Cucumber- Hogplums- Bamboo Shoots- Jackfruit Seed Garlic seasoned Curry)” … My 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. 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). Add in 8-10 peeled and mashed with a weight or crushed or cut to pieces jackfruit seeds/ bikkand and pressure cook both together 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. 

** Note : I used brined (mitta ghallele keerlu) keerlu/ bamboo shoots here. 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, bikkanda 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. 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- Bikkanda- Keerlu- Ambado ghalnu Koddel (South Indian Cucumber- Hogplums- Bamboo Shoots- Jackfruit Seed 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. 

** Sharing a common link to the “Koddel Dishes” posted earlier in the Blog, you can browse through as there are plenty of picture available for a proper knowledge of the dish. 

https://gayathrifoodbytes.blogspot.com/search?q=Koddel