Koddel is a Konkani preparation commonly made in all Konkani homes. When Garlic is used for the seasoning, some also call it Bendi. I like to pair the beans with seasonal vegetables like Chinese Potato (Kooka), Raw Green Jackfruit (Kadgi) or Plantain Stem (Gabbo). Since Raw Green Jackfruit (the canned variety) is easily available here, I use it often.
The beans used for this recipe is Red Chori Beans, known as Bagdo in Konkani. The beans are easily available in Indian stores all over US. I paired them with Phulkas and Salad.
~ Bagdo Kadgi Koddel ~
Prep Time: 15 minutes
Cook Time: 45 minutes
Red Chori Beans/ Cow Beans/ Bagdo - 1 cup
Raw Green Jackfruit (semi-cooked, cleaned) - 14 oz.
Koddel Masala -
Grated Coconut - 3/4 cup
Tamarind pulp - 1 tbsp
Red Chillies (Byadgi variety) - 3-5
Turmeric powder - 1 pinch
For Seasoning -
Garlic pods (peeled and crushed) - 3-5
Clean, rinse and soak the beans overnight or for 8-10 hours. In a small frying pan, heat a few spoons of coconut oil and roast red chillies. Grind to a smooth paste along with grated coconut, turmeric powder and tamarind with little water. Pressure cook the beans with tad bit salt for couple of whistles. Allow to cool.
In a deep bottomed vessel, bring the masala to boil. Add water as per consistency required and add the Jackfruit pieces. Simmer on low flame for 5-8 minutes till completely cooked. In the same frying pan used before, heat a few spoons of coconut oil and saute crushed garlic pods. Once light brown, pour the seasoning over the cooked curry and cover with a lid. Mix before serving. Pair with steamed white rice or Phulkas/ Rotis.
Note: The seeds are very delicate and tender once pressure cooked. Do not stir a lot, else they turn mushy.