Soak bagdo over night. They will double in size.
Cut Ripe Yellowish Magge (Madras/Manglore Cucumber) to cubes and de-seed tem.
Cook soaked bagdo, Magge with salt in cooker, for 1 whistle.
Puree : coconut+roasted red chilly+tamarind
Cook coconut puree till it boils. Then add cooked veggies. Adjust salt
Top it off with curry leaves - mustard tempering
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