A delicious coconut based curry with heavenly garlic seasoning is called 'kodel' in Konkani. Here's one such delicious curry recipe.
Field marrow (also called as Mangalore cucumber or Madras cucumber) tastes great with pulses like cowpeas and horsegram. They are a match made in heaven. They are even tastier when are used in delicious curries like this one.
You can call this curry magge kodel or bagde kodel. Bagdo refers to cowpeas or black eyed peas and magge refers to field marrow in Konkani. Traditionally, bagde kodel is prepared using cowpeas and field marrow, but you can also substitute field marrow with potatoes.
Serve this curry hot with your bowl of steaming hot rice for lunch or dinner and enjoy!
1/4 cup cowpeas
1 cup cubed field marrow
3/4 cup grated coconut
1 lemon sized tamarind
5 dried red chillies
10-12 garlic cloves
3 tablespoons of oil
Salt to taste
Preparation Time: 40 minutes
1. Soak cowpeas for at least half an hour to fasten its cooking process. If you are running out of time then soak it in boiling hot water for 10-15 minutes.
The longer you soak them, the faster they cook.
2. Pressure cook cowpeas with 1 cup of water till they are soft and cooked through. Should take 2-4 whistles. Do not overcook them, they otherwise dissolve in the curry.
3. Peel, deseed the field marrow and then dice them.
4. Cook them with 3/4 cup of water and salt in a cooking vessel until they are almost done.
If you're using potatoes in place of field marrow, dice them on peeling and pressure cook them for 1 whistle with salt.
Preparing the masala:
4. Fry dried red chillies with few drops of oil for 2-3 minutes. Once they cool, grind them into a smooth paste along with coconut, tamarind and salt. To grind the masala, use the stock used to cook field marrow and cowpeas. Cool the stock and use it.
5. Transfer the ground masala and cooked cowpeas to the cooking vessel containing cooked field marrow. Mix well.
6. Kodel is normally semi-thick in consistency, so add water as required to bring it to a gravy consistency. Bring it to boil.
You can add an extra 1/4 cup of water than the required consistency as the curry thickens with cooking. It thickens even more on cooling.
7. Check and adjust salt. Simmer the curry until the rawness of the masala goes off.
8. Remove off heat and season it with garlic.
9. Seasoning: Heat oil in a tempering pan, add in slightly smashed garlic cloves and fry them until they are golden brown. Remove it off heat, add it to the curry and mix well.
Peel the garlic cloves if you wish. Smashing garlic helps draw out its flavour into the hot oil.
10. Serve the curry hot with a bowl of steaming hot rice.
Find more Konkani cuisine curry recipes here.
Tags: Lunch, dinner, curry, gravy, Konkani food, vegetarian, spicy, cowpeas, mangalore cucumber, black-eyed peas, bagdo, kodel, lobia, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, field marrow, magge.