Magge Bendi is a coconut based curry with the flavour of hing and coconut oil in the seasoning. Normally bendi is a curry seasoned with garlic,as we GSB community people prepare Satvik dishes (no garlic and no onion)  during auspicious occasions,garlic seasoning is avoided.These type of recipes can be tasted and temple samradhana.You can find more similar recipes with various combination of vegetables from this blog in the .konkani currys section.

Ingredients:-

• Coloured cucumber/Magge – 1 cup chopped length wise
• Coconut – 1/2 cup grated
• Red chillies – 6 to 8 nos [adjust as per spice level)
• Tamarind – marble size
• Hing – 1 tsp
• Coconut oil – 1-2 tsp
• Salt to taste.

Method:-

1. Wash,discard seeds and cut the cucumber into lengthwise.

2. Add water and salt and cook till they become soft.

3.Roast the chillies in a little oil .

4.Grind coconut gratings along with roasted red chillies and tamarind to a smooth paste.

5. Add this paste to the cooked cucumber and bring to boil.

6. At this stage add hing and coconut oil.Switch off Gas

Notes:-

1. This curry can be prepared with various pulses  like rajma,thingalavare and legumes like black eyed pea/Alsande bee and cucumber combination.For this the pulses have to be soaked overnight.
2. The curry is neither thin/watery not thick in consistency.If we want to have along with rice then the gravy can diluted with little water.