Magge Koddel

Magge Koddel done right!
Today I’m sharing another classic from our GSB cuisine – Magge Koddel. This is one of my son Pratham’s absolute favourites, and my Amma makes it the best. I simply follow her recipe, and this is how we prepare it at home.
Adding drumsticks and jackfruit seeds (bikand) takes the flavour to the next level. And to finish, a garlic tadka in coconut oil makes it incredibly aromatic.Koddel is usually seasoned with garlic, which truly elevates the dish.

Ingredients

• Mangalore cucumber (Magge) – 1( 350g approx)
• Drumsticks – 2
• Jackfruit seeds (Bikand) – 10
  For the masala
• Grated coconut – 1 cup
• Roasted short chillies – 2
• Tamarind – marble-sized
  Method
  Grind the coconut, roasted chillies, and tamarind into a fine masala.
  Cut the magge into big chunks with the skin on. Chop the drumsticks.
  Pressure cook the magge for 2 whistles.
  Cook the bikand separately for 2 whistles.
  Cook the drumsticks in a vessel until just done.
  Cook tur dal along with magge in a separate container (Cook Dal separately).

Now combine everything – magge, bikand, drumsticks, dal, and the ground masala. Add water and adjust the consistency.

Let it cook well for some time so all the flavours blend beautifully.
Finally, crush about 10–12 garlic cloves and roast them in 1 tbsp coconut oil until golden brown. Pour this aromatic garlic tadka over the Koddel.

P. S . The curry will thicken in few minutes .
keep it medium thick.