Tingalvaro Anne Magge Kodel / Navy Beans and Yellow Cucumber Curry

Well, this is a traditional Konkani curry which we call it as kodel. This curry can be prepared with any kind of pulses especially Horse gram  kidney bean, Navy Bean and Black eyed peas. Along with pulses one can add either potato, yellow / Mangalore cucumber,yam or bamboo to enhance the taste. When i was in India i was not liking yellow cucumber very much. But after moving to Singapore i have started to like it as we rarely get it here. I guess, we get to know the importance of some thing when we don't have it with us anymore.

NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy

Time Taken : 35 Minutes

Yield : 4-5 servings

Tingalvaro Anne Magge Kodel / Navy Beans and Yellow Cucumber Curry


To be grinded  :
Red Chillies12 nos
Tamarind / Imali                            1 Inch
Coconut1/2 Cup
Salt as needed 

Seasoning :
Coconut Oil / Normal Oil2-3 tblsp
Garlic / Lasun6-7 Cloves

Others :
Navy Bean / Tingalvaro1/2 Cup
Yellow Cucumber/ Magge.1 Small in size
Salt as needed
Asafoetida1/2 tsp

Soak Navy Bean over night so as to take less time to boil. 

Method :

     1. Wash the over night soaked Navy Bean.In a Cooker, add navy bean, 2 cups of water and little asafoetida as shown in the picture. Wait for 2 whistles

  2. While waiting for the whistle cut yellow cucumber as shown in the picture by removing its seeds.

     3.  On 2 whistles, check if navy bean is boiled by just sqeezing a navy bean. If boiled, add yellow cucumber to it as show in picture and wait for 1 whistle by keeping on high flame else cook until it is boiled.

     4. Meanwhile, dry roast the red chilies as shown in the picture until they turn brown.

     5. Make the paste of above mentioned ingredients using this dry roasted red chilies.

     6. Make a fine paste by adding little water as shown in the picture

     7. On a whistle, open the cooker once it cools. Add the paste into it and allow it to boil.

     8.When it is boiling. Take a spatula with coconut oil or normal oil in it along with the garlic cloves for seasoning as shown in the picture. Allow it to fry until garlic cloves turn into brown color.

     9. When the curry boils add the seasoning into it and switch off the gas.

     10. Now the kodel is ready to be served.



Chicken Ghee Roast

I had no idea how good this item was. We had first tasted this in a restaurant at Bangalore called Coast to Coast and we became a huge fan of it. We always wanted to eat more and more even though we were full. When I got married and moved to Singapore i felt bad as I was not able to have any more ghee roasts. So my husband bought some ghee roast ready made masala from a shop in mangalore. I prepared it once but was not satisfied. Therefore, I collected the ingredients information from the wrapper and some ingredients that my mom had suggested and few extra of my own. Finally after several tries now my husband has become a huge fan of my ghee roast and says that it is better than the restaurants one. My next goal is to make everybody eat this and allow them to decide if it is really that great !!. You try it and let me know :)

NOTE : One can also try this with vegetables like baby corn,  baby potatoes. mushroom and any other vegetables of your wish instead of chicken. Gives you almost the same taste.

NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy

Time Taken : 30 Minutes

Yield : 3-4 servings

Chicken Ghee Roast
Chicken Ghee Roast


To be grinded  :
Red Chillies12 nos
Jeera / Cumin Seeds1 tblsp
Ginger / Adarak1 inch
Garlic / Lasun5-6 Cloves
Cardomom / ilayaci1
cinnamom / dalacini2 inch
black pepper  balls / Kali Mirch4-5
Clove / lavang3-4

Ghee / Butter4-5 tblsp
Saltas needed

Marinate :
Boneless Chicken (Optional)300 gms
Tumeric Powder / Haldi1/2 tsp
Salt1 tsp
Curd2 tsp

Cut the chicken into small pieces irrespective of boneless or with bone. Marinate the chicken with the above mentioned ingredients for 1 hr.

Method :

  1. Make a paste of above mentioned ingredients.

      2.  In a pan, add 2 tblsp of butter.
      3.  Add the grinded paste, salt.
      4.  Once it boils and starts to leave oil, add marinated chicken into it.
      5.  Fry until chicken leaves oil.
      6.  Add half glass water and leave for 15-20 mints on low flame by closing the lid.
      7.  Check if chicken is boiled. If boiled and has water content into it  then put your gas on              high flame until all the water evaporates.
       8.  If chicken is half boiled and has no water content into it then add little water.
       9.  Once all the water is evaporated and chicken is boiled. Add 2 tbsp of butter into it and mix.

     10.  Switch off the gas and decorate with coriander leaves if needed.
Chicken Ghee Roast
Chicken Ghee Roast