“Jeevi Tori- Gabbo ghalnu Koddel/ Fresh Pigeon Peas- Plantain Stem Curry” … the aromatic seasoning of koddel is what takes the curry to another level … here is a traditional from GSB Konkani Saraswat Cuisine prepared during winter when fresh pigeon peas is in season along with addition of Gabbo/ fresh tender plantain stem … tastes best served with ukde sheetHa (red boiled rice) or plain steamed rice, do try it, tastes awesome served with roti too …Yummilicious …
** Koddel is a delicious garlic flavored dish from GSB Konkani Saraswat Cuisine that I never tire of preparing or sharing when I prepare them in different combos. This dish has been posted end number of times as its one of our favorite dishes that goes well served with ukde sheetHa/ red boiled rice. The recipe remains the same as posted earlier and these posts are shared again only for reference of mix and match combos as many of my friends keep querying about other combos in which it can be prepared.
** A few years back I had shared same recipe in combo with kooka (Chinese potato) both of which are available during winter. This time I had found tender gabbo/ plantain stem, so tried fresh tori/ pigeon peas in combo with the same and it was fantastic. Plantain stem is available almost all over the country and elsewhere in other countries too, so it will not be difficult to prepare if you have access to both veggies. Above all I must mention for Koddel dish garlic seasoning is what makes it tastier, so plz. do so.
** In case you wish to avoid garlic, you can prepare the same dish giving it mustard- curry leaves seasoning which is usually referred to as “gashi” in GSB cuisine. Again, it can be prepared as humman or ambat style were in the first is seasoned with hing and later with onions. Just use key words in search options and you will find all types of recipes mentioned shared in the Blog in various combinations, you may chose any suitable to your family, they all taste great, however I do suggest trying Koddel.
** About gabbo/ plantain stem; many are still reluctant to use them and are totally ignorant about its nutritional value. Plantain stems are high source of dietary fiber which is good for relief from constipation as it aids in digestion. It is a good source of Vit. B6, potassium that helps in building of hemoglobin and insulin in the body. There are plenty more benefits, though I think few of these are good enough reasons for us to include them into our diet, so go ahead buy them and prepare dishes using them.
** To those new to Gabbo/ Plantain Stem, just remember that our ancestors always made best use of it by including them into our food in many ways and that should be enough for us to do so too as in my opinion, they knew the best. The innermost part of the stem of the banana plant is consumed in many ways like addition of the same to curries, salad/ raita, preparation of dosa etc. Even juice is prepared and drunk for its cooling properties and above all they are even brined for using over a few months.
** Plantain stem is not liked by all as its a bit difficult to cut as there are fiber/ threads that comes off which needs to be removed and discarded. The very reason, which puts off people from relishing it. However, once you learn to prepare, ie cut them properly you will definitely not feel so. As banana is a universal fruit that is consumed all round the world, I think plantain stem is available everywhere. I am sure you have often come across the same and if you have not used them, do so now, you will love it.
** Note : For preparation of 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 region wise. 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. For this curry I have added tamarind while grinding the masala.
** Here is my recipe for “Jeevi Tori- Gabbo ghalnu Koddel/ Fresh Pigeon Peas- Plantain Stem Curry” … which I learnt from Amma …
** Ingredients :
Jeevi Tori/ Fresh Green Pigeon Peas : 3 Cups
Gabbo / Plantain Stem : One 6-8 inch thick piece.
Salt/ Namak/ Meeta : to taste only if required
** For the Ground Masala :
Coconut/ Soyi/ Nariyal : 1 heaped cup
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Tamarind/ Chinchama/ Imly : small marble sized piece
** For Tempering/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ NarlelTela : 1-2 tblsp
Garlic/ Losun/ Lehsun : 10-12 cloves
** Shell jeevi tori/ fresh green Pigeon Peas. The fresh pigeon peas are available in plenty during winter season in India and I have used the same here. This does not require soaking, as they are fresh veggies and easy to cook.
** Note : Sun-dried white, black, green one’s are also available at times in stores which can also be used. However, in case of dried one’s, you will need to soak them overnight in plenty of water or at least minimum 8-10 hours, then rinse it well and pressure cook them until done and then proceed to cook as mentioned in recipe.
** To Cut Gabbo/ Plantain Stem : First you will need a very sharp knife to proceed with cutting the Gabbo. Remove the outermost crispy layers and then you will come across the tender innermost edible piece. Cut it vertically into four and then slice 1/4th inch thickness pieces and immediately add them in a bowl of water.
** Important Note : If the outer coverings have gone darker/ looks spoilt/ inedible they should be peeled off and discarded before cutting. Use only bright, firm/tender white innermost part for cooking. If you use a very sharp knife for cutting then there will be lesser wastage of threads that leave out through the sides when cutting. As you cut them to slices, you will find there are threads coming out of the cut pieces plantain stem, these are fibers that should be pulled off and discarded. The final cut pieces should have no loose threads hanging out of them. As you slice them, put directly into the water, as they tend to be discolored immediately. Leave them in water until the time of cooking.
** Wash and add gabbo/ plantain stem pieces in pressure cooker pan in a layer. Top it with the shelled jeevi tori/ fresh green pigeon peas also laid in a layer. Add enough water, say about an inch above the level of ingredients and pressure cook them to 2 whistles on medium heat and then keep it aside for the pressure to release on its own. Once cool enough open the lid and add the cooked veggies into a vessel.
** Note : In case you are using the sun-dried one then first soak them overnight or for 8 hours, then rinse them well and pressure cook on medium heat to 2-3 whistles. Let cool a bit when able to open the lid, do so, add the gabbo/ plantain pieces, check and add water if required only, cover and once again pressure cook to two whistles. Let the pressure fall on its own, then remove and the further procedure is as of the recipe. This procedure needs to be followed as sun-dried pulses take more time to cook than the fresh ones and it also differs from plantain stem cooking time.
** Masala to be ground : Grind to a fine paste freshly grated coconut, kashmiri red chillies and tamarind with as little water as possible. You can use the pressure cooked ingredients water for grinding the masala too. (In case you are adding any tart tasting veggie to the curry then avoid adding tamarind while grinding).
** Remove and add masala to the cooked jeevi tori/ fresh green pigeon peas and gabbo/ plantain pieces in the vessel and mix well adding just enough water needed to bring it to the right consistency. (If adding any tart tasting veggie to the curry then clean and add it now). Bring all together to a boil, stirring often on medium heat until it comes to boiling point, then lower the heat to minimum, add salt to taste, mix well and simmer for a good 5-8 minutes. Check and add water only if necessary.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil/ Narlel tela in a small pan, when hot add the garlic with skin by crushing it a little bit with weight and fry on medium heat until the color changes to light brown. Remove and immediately pour it over the simmering curry and mix well and cook for another 2 minutes only.
** Note : You can also peel off the outer skin of the garlic and temper it too, however, in GSB Konkani Saraswat Cuisine we usually crush the garlic retaining the skin which imparts more flavor to the curry. Again, it is optional and you may follow any method desired. Addition of coconut oil too is not only healthy but flavourful and we amchies are often partial to coconut be it in any form, you may use any edible oil.
** The curry is done; remove from heat and keep it aside covered with a tight lid and allow to rest aside for at least 15- 20 minutes which helps the flavors to be infused into the curry. Just before serving the curry during meals, check the consistency as sometimes coconut based curries tend to thicken on resting. Just add some boiling water, check salt and add if necessary, mix well and it is ready to be served.
** “Jeevi Tori- Gabbo ghalnu Koddel/ Fresh Pigeon Peas- Plantain Stem Curry” is done and ready to be served. Tastes best served with ukde sheetHa/ red boiled rice which is the pattern in which it is served in southern parts of India. You can also serve with plain normal rice or even mildly spiced pulav etc. it tastes great. Again, if for any reason you do not prefer rice, then go ahead and serve it with roti/ paratha, in which case just see to it that you keep the curry slightly thicker in consistency.
** For those who love the aromatic taste of garlic this is a must curry with any combination of pulses- veggie of your choice. I have shared a below a link to similar curry prepared with “Fresh Tori/ Pigeon Peas along with Kooka (Chinese potato)” a winter delicacy, you can try that combo also, it tastes fantastic.
** There are many more options of “Koddel” recipes with/ without addition of pulses/ with veggies only too to which I am sharing a common link below, do check out and try them out as is your family choice, they all taste wonderful. Also sharing common links to recipes that include “Fresh Tori/ Pigeon Peas”, “Gabbo/ Plantain Stem” do browse through and try them in leisure and do give me a feedback if possible …
https://gayathrifoodbytes.blogspot.com/search?q=gabbo
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