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.
So bagde kodel is cowpeas + field marrow + coconut masala + garlic seasoning = bagde kodel.
Coconut masala = coconut + dried red chillies + tamarind + salt.
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!
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. So I usually soak them over night.
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 field marrow and then dice them.
You can choose to leave the peel on.
4. Cook diced field marrow 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 a minute. This step helps remove it's raw flavours and crispens them up to be ground well into a fine paste.
5. Once fried dried red chillies cool, grind them into a smooth paste along with coconut, tamarind and salt using as much as water needed.
To grind the masala use stock if there's excess of it, the water used to cook field marrow and cowpeas. Cool the stock and use it.
5. Transfer ground masala, cooked cowpeas into the cooking vessel containing cooked field marrow. Mix well.
6. Kodel is normally semi-thick in consistency in the end, so add water as required to bring it to a gravy consistency. It'll thicken on cooking, further thicken on cooling down due to cowpeas in it so keep it slightly on the thinner side to begin with. You can add an extra 1/4 cup of water than the required consistency so that you'll have medium thick consistency on cooking and cooling down.
7. Bring the curry to boil.
8. Check and adjust salt. Simmer the curry until rawness of the masala goes off.
9. Remove off heat and temper it with garlic.
10. Tempering: 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 & enjoy. You are in for a treat.
Watch its making here:
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.