The dish is a popular Indian vegetarian dish that is made with black-eyed peas and curry powder, which gives it its distinctive flavor.
In Konkani, ‘kodel’ refers to a wonderful coconut-based curry with exquisite garlic flavor. Here’s an example of a delectable curry dish.
With pulses like cowpeas and horsegram, field marrow (also known as Mangalore cucumber or Madras cucumber) is delicious. They were meant for each other. When used in wonderful curries like this one, they become even more delectable.
Bagde kodel is made using cowpeas, field marrow, coconut masala, and garlic spice.
Coconut masala is made out of coconut, dried red chilies, tamarind, and salt.
This dish is also known as curry magge kodel or bagde kodel. In Konkani, bagdo means cowpeas or black eyed peas, while magge means field marrow.
Bagde kodel is traditionally made using cowpeas and field marrow, although field marrow may be replaced with potatoes.
For lunch or supper, serve this curry fresh with a bowl of steaming hot rice and enjoy!
- a quarter cup of cowpeas
- 1 cup cubed field marrow (about 1/2 medium field marrow)
- 3/4 cup coconut grated
- tamarind seeds, tamarind seeds, tamarind seeds, tamarind seeds, tamarind seeds, tama
- 5 to 6 red dried chilies
- season with salt to taste
- ten to twelve garlic cloves
- 3 tablespoons of vegetable oil
Time to prepare: 40 minutes
Method of Preparation:
1. Soak cowpeas for at least 30 minutes to speed up the cooking process. If you’re short on time, soak it for 10-15 minutes in boiling hot water.
They cook quicker if you soak them for longer. As a result, I typically soak them for the night.
2. Intensity Cowpeas should be boiled in 1 cup of water until mushy and cooked through. 2-4 whistles should enough. Overcooking them will cause them to disintegrate in the curry.
3. Peel and deseed the field marrow before dicing it.
You have the option of leaving the peel on.
4. In a cooking pan, simmer chopped field marrow with 3/4 cup water and salt until nearly done.
If you’re replacing field marrow with potatoes, dice them as you peel them and pressure cook them for 1 whistle with salt.
4. Fry dried red chilies for a minute in a little amount of oil. This process helps to eliminate the raw flavors and crisp them up so that they may be crushed finely into a paste.
5. Once the fried dried red chilies have cooled, crush them, together with the coconut, tamarind, and salt, into a smooth paste using as much water as required.
If there isn’t enough stock, use the water used to boil the field marrow and cowpeas to crush the masala. Allow the stock to cool before using it.
5. Place the cooked field marrow in the cooking pot with the ground masala and cooked cowpeas. Mix thoroughly.
6. Because kodel is usually semi-thick at the end, add water as needed to thin it down to a gravy consistency. Due to the presence of cowpeas, it will thicken as it cooks and will thicken even more as it cools, so keep it on the thinner side to begin with. You may use 1/4 cup more water than the recipe calls for to get a medium thick consistency while cooking and cooling.
7. Start the curry by bringing it to a boil.
8. Taste and adjust the salt. Simmer the curry until the masala is no longer uncooked.
9. Turn off the heat and add the garlic.
10. Tempering: In a tempering pan, heat the oil, then add the slightly crushed garlic cloves and cook until golden brown. Remove it from the heat and stir it into the curry.
If desired, peel the garlic cloves. By squeezing the garlic cloves, the flavor of the garlic is released into the heated oil.
10. Toss the curry with a bowl of steaming hot rice and serve immediately. You’re in for a surprise.
Here are some more curry dishes from Konkani cuisine.
Tags: bagdo, kodel, lobia, Konkani recipe, Konkani meal, Konkani culture, Udupi cuisine, Mangalore food, Konkani food, field marrow, magge