Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry

Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry, Koddel one of the traditional curry made by people in the Konkan region. Koddel is basically a coconut and dry red chilli gravy that seasoned with good amount of garlic. The vegetable that is being added into the curry may vary depending on the seasonal produce. It is usually the mangalore cucumber that are locally available and it is accompanied with lentils like horse gram or black eyed peas.  Drumstick, Mangalorean cucumber, Tamarind Water, Red Chilli powder, Turmeric powder (Haldi), Jaggery, Garlic, Salt, Dry Red Chillies, Coriander (Dhania) Seeds, Fresh coconut   1 Drumstick , cut into 1 inch 1 Mangalorean cucumber , cut into small pieces with the skin 1 cup Tamarind Water 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Jaggery 4 cloves Garlic , roughly chopped Salt , to taste Masala To roast and grind 5 Dry Red Chillies 1 tablespoon Coriander (Dhania) Seeds 1/2 cup Fresh coconut     20   30     To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.We will first begin to roast the ingredients to be ground into a masala  in “Masala To roast and grind”In 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.Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds. Add the mangalore cucumber and drumsticks and the tamarind water.Add 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.Once 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.Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.