“Harve Kele- Mashinga Saange Koddel (Raw Banana- Drumstick Curry)” … Drumsticks floating on curry are not only a delight to see but we often reach out to pick a few and drop them on our plates during meals … here is a simple aromatic garlic flavored curry from GSB Konkani Saraswat Cuisine that tastes best served with ukde sheetHa (red boiled rice) … Yummilicious …
** Koddel is a favorite dish of almost all amchies and there are plenty of combinations in which this garlic seasoned aromatic dish can be prepared. I have shared plenty of dishes in my Blog here to which I will share a common link at the bottom of this recipe, just browse through for more information and choice and do try them out.
** Raw Banana the one used for cooking is largely used in making koddel though there are a few dishes that are more common too. For this curry I have used raw bananas along with drumstick and added on sun- dried Kudampuli (Malabar Tamarind) to bring in the tart flavor, you may use any available or of your choice.
** Note: For preparing any of the masala curry you can use any one of the tart tasting fruit/ veggie mentioned here like, bimbul (tree sorrel fruit), ambado (Hogplum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), sun- dried kokum, sun- dried kudampuli or as is available region wise. In case you do not have access to any one of the mentioned tart tasting veggies or they are not available or if you do not want to use them then for any reason, do not worry, you can always add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is the pattern followed in most GSB homes while grinding masala for any curry.
** I have written a lot about this curry and my love for it in my prior posts so mentioning more would only be repetition. All of them taste good so you can chose out any to try them out in your home. Both raw bananas and drumsticks are good for health, so do try out this recipe, it’s easy, tasty and your family will love it.
** Here is my recipe for “Harve Kele- Mashinga Saange Koddel (Raw Banana- Drumstick Curry)” which I learnt from my Amma …
** Ingredients :
Harve Kele/ Raw Banana/ Kacha Kela/ Balekayi : 2 large sized
Drumstick/ Mashinga Saanga/ Shenga/ Nuggekayi : 2 large sized
Sun Dried Kudampuli/ Malabar Tamarind : 4-5
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Tamarind/ Chinchama/ Imly : small marble sized ball (to be used only if you do not add any tart/ tangy taste veggies)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun: 10-12 cloves medium sized.
** 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.
** Slice the peeled raw bananas into rings/ slices of ½ inch 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.
** String one large sized Mashinga Sanga (Drumstick), cut it into pieces of about 3- 4 inches in length and keep it soaked in a bowl of water.
** For the Masala : Grind Coconut with Kashmiri Red Chillies to a very fine paste adding minimum water. The masala should be ground into a fine paste and you can use the water in which the bananas are cooked for grinding, which is what most of us in our community do for generations now. You can also increase or decrease the amount of red chillies as per your family preference/ individual choice.
** Note : If you are not adding any tart/ tangy tasting veggies (the list is mentioned in details above) then add a piece of tamarind while grinding.
** In a thick bottomed vessel add the Drumstick pieces with one cup of water and bring to a boil. Let it cook on medium heat until 80% done. Now add in the pressure cooked bananas along with the cooked water if any. Wash and add Malabar Tamarind along with the ground masala, salt to taste and mix well.
** Check the consistency of gravy and add water as is necessary to bring to required gravy texture. Bring the curry to a boil on medium heat stirring often in between until you see bubbles appearing on the surface. Now lower the heat to minimum and let simmer for 5-7 minutes while we go ahead with tempering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (you can use any edible oil) in a small pan, when hot lower the heat to medium and add peeled or with peel slightly mashed/ crushed garlic cloves and fry until they turn slightly browned. Remove, pour over simmering curry, mix well, remove from heat, cover with a tight lid and keep it aside for 25-30 minutes for the flavors to be infused well into the curry.
** Note : You can peel the outer skin of garlic or leave it on for tempering. You have to crush the garlic slightly with a heavy weight if you keep the skin before adding it to oil. Traditionally garlic was never peeled as the skin imparts more flavors to curry. Now, some have started peeled and tempering them, you can follow any method you wish to and choice is entirely yours. I sometimes do, sometimes do not. Recently I have stopped the peeling method as you can see in the main picture.
** “Harve Kele- Mashinga Saange Koddel (Raw Banana- Drumstick Curry)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or plain rice along with a few other side dishes. My favorite way of eating this lovely curry is topping the curry on red boiled rice and then adding to it a generous amount of fresh homemade thick curds, it tastes heavenly. However, if you are not a rice eater or do not prefer to eat rice for any other 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 and enjoy this delicious saraswat dish with your family and friends and do give me a feedback on the same.
** Sharing a common link to all “Koddel” recipes below, do browse through in leisure and try them, they all taste wonderful …..
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