“Magge-Bikkanda Koddel (South Indian Cucumber/ Southekayi-Jackfruit Seeds Curry)” … one of the most loved combo of veggies/ curry from GSB Konkani Saraswat Cuisine prepared when jackfruit seeds are available … the addition of garlic tempering makes it that much more aromatic and tastier … served with red boiled rice/ steamed rice in most home during meals, do try it, tastes awesome … Yummilicious …
** Magge/ South Indian Cucumber/ Southekayi/ Mangalore Cucumber is a veggie from cucumber family that is widely cultivated as a creeping vine plant that usually bears cylindrical fruits that are used for cooking. The water content in this veggie is high, the very reason why it is considered to be cooling for body heat and that which helps keep the body hydrated. It is used in plenty of curry preparations in southern parts of India including GSB homes which have their own recipes prepared using them along with other veggies or pulses. I will not run into details on magge/ jackfruit seeds or about koddel as I have shared them in plenty in the blog before and anything more will only be repetition. I am sharing a common link at the bottom of this recipe, please do browse through and check out for more information on all three of the veggies/ recipes included in this recipe.
** Here is my recipe for “Magge- Bikkanda Koddel (South Indian Cucumber/ Southekayi- Jackfruit Seeds Curry)” … My style …
** Wash, wipe dry and cut both side edges of one medium sized Magge/ South Indian Cucumber/ Southekayi. Slice off the innermost flesh portion and the seeds within the same and keep it aside, you can prepare any coolant, tambuli or dry the seeds, they are very nutritous. (check in blog for the same using search options or link shared at the bottom of this recipes). Cut into 2 inch sized cubes retaining the skin as shown in the picture collage. Wash the pieces gently in plenty of water and put it in the pressure cooker pan with 1-2 glasses of water and pressure cook on medium heat to 1-2 whistles only. Let the pressure drop on its own, when able to open the lid do so, check out if cooked and then remove and add it into a vessel and keep it aside ready. I have used half of a large sized magge here, about 25- 30 pieces in all, you may use according to your need of servings.
** You can use fresh or frozen bikkand/ jackfruit seeds for this recipe. The method of freezing is given in detail, the link of which is shared at the bottom of this recipe. However, whenever fresh ones are available which is the season now, I make it a point to use fresh ones only. Just wash, remove the outer white skin of about 12-15 seeds and mash or crush each bikkand/ jackfruit seed a bit with a weight. There should be visible cracks for proper cooking of the same. Add into a pressure cooker pan along with 1 cup of water and pressure cook on medium heat to 2-3 whistles. Let the pressure fall, then remove and add the cooked jackfruit seeds to the magge in the vessel.
** Note: Always pressure cook Magge/ South Indian Cucumber/ Southekayi and bikkand/ jackfruit seeds separately as the cooking timings of them differs. While magge gets pressure cooked in 1-2 whistles, jackfruit seeds take about 3-4 whistles to be cooked perfectly. If added together then the Magge will get overcooked, hence in order to get both of them perfectly done, you need to pressure cook them separately.
** Masala to be Ground : Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) into a mixer grinder along with 8-10 red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and grind to a very fine paste. You can use the veggies cooked water for grinding the masala too which is what I usually do. Also the masala should be ground to a thick and smooth texture without adding excess water which can always be added later if need be. In case you are not adding any tart tasting veggie to the curry then add a small marble sized piece of tamarind (chinchama/ imly) while grinding itself. I have not added tamarind as I have added dried kudampuli/ malabar tamarind to the curry, you may add any.
** Note : For the curry you can use any one of the tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available regionwise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Add ground masala to cooked magge and bikkand in vessel along with required amount of water to bring it to a semi thick gravy consistency. Wash and add 5-7 dried Kudampuli (Malabar Tamarind) along with salt (namak/ meeta) to taste, mix well and bring to a boil on medium heat stirring often to avoid getting burnt. Lower the heat and simmer for another 5-8 minutes while we go ahead preparing tempering.
** For Tempering/ Pannaka/ Tadka : Heat 1 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add in 10-12 garlic cloves (losun/ lehsun) with skin crushed slightly with a weight. When evenly browned remove and pour this over the simmering curry, mix well, remove from heat, cover and keep this aside for 15- 20 minutes for flavors to seep in. If desired you can peel off the skin of garlic and crush the same and use in tempering too, if you do not like retaining the skin.
** “Magge-Bikkanda Koddel (South Indian Cucumber/ Southekayi- Jackfruit Seeds Curry)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or plain rice, which is how it is usually served in Saraswat homes during meals. However, if for some reason you do not want to serve with rice or are avoiding it, then you can serve it with roti/ parathas/ dosa or Idly too, in which case you should preferable keep the consistency of the curry slightly thicker in texture for best in taste. Do try out this curry and enjoy with your family and friends. Magge (south Indian cucumber) is an excellent veggie to cool down body heat and other tummy issues, you should include them into your diet for a healthy lifestyle. There are plenty of recipes be it curries, dosa, kadhi, tambuli, coolants etc. shared in the blog, check common link shared below.
** Sharing a few common links below for convenience of easy browsing of recipes. It includes all types of "Koddel recipes" and "Recipes with Magge/ south Indian cucumber" and "Recipes with Bikkanda/ Jackfruit Seeds". Do go through in leisure and try them out as and when possible. Do not forget to drop in a comment of feedback as possible as it helps me in doing that much more. Thank you, Stay Blessed ....
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