Tuesday, May 31, 2011

Maggya Randayi


Alle Piyyav is a typical South Canara curry which is meant for mild tasting fish like Pomfret, Mandeli or MuDdusha. But when the month of Shravan arrives, my family does not eat any non vegetarian food. Around the same time, Mumbai vegetable markets proudly display Magge/Melon Cucumber. We use the same curry recipe - Alle Piyyav which is a coconut based curry flavored by ginger and onion to make Magge curry. However, it is not called Maggya Aalle Piyyav, instead it goes by the name "Maggya Randayi". Randayi means curry in Konkani.

I spotted a beautiful melon cucumber at our local Indian stores. I chose the smallest one for making this curry. Please note that the following recipe serves 2 -3 people.

Maggya Randayi
Melon Cucumber Curry
Ingredients
1 smallish melon cucumber/Magge - peeled, deseeded, cut into chunks approx 1 cup
salt to taste
1 tbsp finely chopped onion
1 -2 green chilies, slit
1 tsp finely chopped ginger
A pinch of turmeric powder

Grind to a smooth paste
1/3 cup fresh coconut
2-3 red chilies like byadgi (This is a mild curry)
1/2 tsp tamarind pulp

Garnish
Few drops of coconut oil

Suggested Accompaniment
Plain rice
Roasted red papad

Method
1. Add melon cucumber chunks, onion, ginger, green chili and 1/2 cup water in a saucepan. Add turmeric powder. Let it cook on a medium heat.
2. Meanwhile, grind masala finely to a smooth paste.
3. When the melon cucumber is cooked, add masala paste to the saucepan. Add water to adjust the desired consistency.
4. Add salt and bring to boil.
5. As the curry is boiling, drizzle few drops of coconut oil
6. Let it simmer for 5 minutes.
7. Switch off the gas and cover.

Note -
1. For an authentic flavor, roast byadgi chilies in a few drops of coconut oil before grinding.
2. Serve maggya randayi with plain rice.

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