Magge or moggem is a special kind of cucumber available at my native and the places around it. In Bangalore it is called “Mangalooru Southekayi” (Mangalore cucumber). Unlike any other cucumber, this is added to different dishes and normally people don’t eat it raw. According to this article, it is called Field marrow in English.
We use it in all the dishes that needs cooked cucumber like kadamb, gajbaje, tausalli, bhakri etc. These are available in Indian store here, most of the time, though they have only smaller ones. Before using they are peeled and seeds are removed, like for cucumber.
Below is a picture of this vegetable.
This gravy, ambat in Konkani, is a classic dish with a strong aroma of teppal(sichuan pepper) and kokum. Cooked toor daal gives a thick base to this gravy. This can be labeled as one of my “comfort foods”. Aayi (my mom) uses fresh teppal during it’s season. So that gives an additional boost to the aroma. But since it is not available everywhere, dried teppal can be used.
Cook daal with turmeric till it becomes mushy. Cook magge pieces, the pieces should not get mashed. (I usually keep daal in lower cooker vessel and magge in topmost vessel, I don’t close the uppermost vessel). Cook till 3-4 whistles.
Grind coconut and red chilies to a very smooth paste. Cook the paste with daal, magge pieces, kokum and teppal(slightly crushed in one table spoon water to take out white juice). Add salt and cook for 5-6mins.
Serve with rice.
Serves : 2-3
Preparation time : 20mins