Konkani Style Maskasangi Magge Koddel - Drumstick and Mangalore Cucumber Curry

Name: Konkani Style Maskasangi Magge Koddel - Drumstick and Mangalore Cucumber Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 piece Drumstick (1 Drumstick cut into 1 inch); 1 piece Mangalore Cucumber (1 Mangalorean cucumber cut into small pieces with the skin); 1 cup Tamarind (1 cup Tamarind Water); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tbsp Jaggery (1 tablespoon Jaggery); 4 cloves Garlic (4 cloves Garlic roughly chopped); 0 pieces Table Salt (Salt to taste); 5 pieces Dried Red Chili (5 Dry Red Chillies); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); ½ cup Coconut (1/2 cup Fresh coconut)

A Konkani-style curry from Mangalore featuring drumstick and cucumber in a tangy tamarind gravy, thickened with a roasted masala of coconut, chillies, and coriander seeds.

50 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.
2We will first begin to roast the ingredients to be ground into a masala in "Masala To roast and grind".
3In a small skillet, roast red chillies and coriander seeds until well roasted. Grind it along with coconut, add a little water to make a smooth paste.
4Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds. Add the mangalore cucumber and drumsticks and the tamarind water.
5Add in the ground masala mixture, jaggery, chilli powder and salt and about 1/2 cup of water. Cover the pressure cooker and cook for 2 to 3 whistles.
6Once done, turn off the heat and allow the pressure to release naturally. Check the salt and seasonings and adjust to suit your taste and serve warm.
7Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.