"Harve Kele- Ambuli Koddel (Raw Banana- Raw Mango Garlic Seasoned Curry)" ... there is definitely a different taste to curries when tart veggies like bimbul, karmbal, ambado are added ... well as that's not within my source added on ambuli which also imparts a lovely taste to the curry ... making best use of ambuli when in season ... Yummilicious .....
** This one is a favorite dish of almost all amchies, somehow raw banana the one used for cooking is most of the time relished preparing koddel, which is a curry with aromatic garlic seasoning. A favorite in my home loved by both hubby and me hence prepared many times. I have written quite a lot about this curry and my love for it in the curry post in which I had used only raw bananas which is the traditional method. But then you can always give a twist, some variations by adding on a few other veggies, pulses etc. combine and prepare equally tasty dishes for some change too. Without running into details about the dish I will share link to original post at the bottom of this recipe. This time I prepared with addition of raw mangoes/ ambuli which is in season now, try it, tastes awesome.
** Here is my simple method of preparing "Harve Kele- Ambuli Koddel (Raw Banana- Raw Mango Garlic Seasoned Curry)" … My Style …
** Slice off the outer skin of 2-3 medium sized Raw Banana (Harve Kele/ Kacha Kela), which is used for cooking/check picture in collage in the link posted at the bottom of this recipe. The skin should be sliced off as closely as possible, we sometimes hold the knife and give a 1 inch cut from top of the banana skin and then tilt the knife and pull it away, the skin gets torn away leaving slightly the inner part of the skin intact on the pieces. You can check on this method with your friends or family members who know about the same, as actually that is the way the skin is removed from raw bananas always. It is also known as stringing method which is used for drumsticks and French beans too.
** Now cut the skin peeled off raw bananas into round thick rings / slices of about ½ inch in thickness. Wash and put it in the pressure cooker with 1/3rd level of water above the banana layer. Now pressure cook to one whistle and remove from fire, wait 5-10 minutes, gently release the steam with the help of tongs (be very careful) or you can pour some water over the weight on the lid of cooker to cool the vessel which helps in releasing steam also. This is done do ensure that the bananas are not over cooked. If not confident, just put, the washed and cut pieces in a vessel and cook till 80% done and keep aside which consumes time.
** Wash and wipe dry a small sized Raw Mango (Ambuli/ Kairi/ Mavina Kayi). Slice off the two sides and then cut them into vertical strips. In all I have used about 8-10 pieces of 4 inch x ½ inch sized raw mango slices. Keep this ready aside.
** For the Masala : Grind one heaped cup full of freshly grated Coconut (Soyi/ Nariyal) with 6-8 Red Kashmiri Chillies (you can also use Kumte Mirsanga/ Byadgi Mirchi) to a very fine paste. Do NOT add tamarind/ chinchama as we are going to add in raw mango/ ambuli which will give a lovely tartness to the dish. The masala should be ground into a very fine paste. You can use the water in which the bananas were cooked for grinding of the masala which is what most of us in our community do for generation now. You can also increase or decrease the amount of red chillies as per your spice level in your home.
** For making Koddel : Add the ground masala to the pressure cooked raw banana slices in a thick bottomed stainless steel vessel along with the sliced raw mango pieces, along with some water to bring the gravy to a semi thick consistency. Add in salt (namak/ meeta) to taste and cook on medium heat till it comes to a boiling point and then lower the heat and simmer the curry for a good 5-10 minutes. Check out and see that the raw mangoes have cooked, they hardly take time, so do not overcook or it will turn too soft. If you find the curry is still too thick you can add in some more water. The curry also thickens on resting period so use your judgment and add on the water accordingly.
** For Tempering/ Seasoning : Heat 2-3 tblsp of Coconut Oil (Tela/ Tel/ Yenne) or any other oil of your choice, in a small pan, when hot add 8-10 slightly crushed garlic (losun) with skin and fry till brown in color. When little browned remove and pour over the curry, remove the curry from fire, cover with and keep it aside for 10-15 minutes for the flavor to get seeped into the curry. That will add on the flavor and aroma to the curry. You can also use garlic without skin if desired for tempering. These days some people do not like garlic with skin as it has its own taste while eating too, so they peel off the skin, then temper and add it on. You can follow the same method if desired too, its individual choice.
** "Harve Kele- Ambuli Koddel (Raw Banana- Raw Mango Garlic Seasoned Curry)" is done and ready to be served. Always serve the curry hot with red boiled rice or plain rice as it tastes best served with rice along with a few other dishes if desired. I even like to add some curds to the rice and and relish it topped with this curry, tastes simply wonderful. However, if you do not prefer to eat rice for any reason, do not worry, you can also relish it with roti/ chapatti in which case keep the curry slightly thicker in consistency. In my home I serve the curry next morning for breakfast with dosa too. Prepare, enjoy this delicious amchi dish this raw mango season with your family and friends and do give me a feedback on the same.
** Given below is the link to original "Kele Koddel/ Raw Banana Masala Curry" recipe, which includes pictures too that will help you understand the curry better, please click on the link below for the same ...
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Thanks.