Tuesday, September 7, 2021



Often in our homes we are left with small quantities of different vegetables. Today's recipe is for an option where you can use these small quantities of different vegetables to make a yummy side dish from our Konkani cuisine. You can use vegetables of your choice. In today's dish I have used carrots, French beans, peas and potatoes. 

Elsewhere in this blog, you will find recipes for dishes which make use of Mixed Vegetables, such as:-

Today's dish does not call for the use of onion and garlic so can be made when you do not wish to use them like during festivals etc.

This side dish goes equally well with rice and rotis.  

  • Mixed Vegetables (Carrot, French Beans, Peas, Potato) 100 grams each 
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 4
  • Tamarind, a small marble-sized ball
  • Coriander Seeds, 1 heaped tsp
  • Urad Dal, 1 heaped tsp
  • Salt, to taste
  • Coconut Oil,  1 tsp 
For Seasoning:- 
  •  Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig 
  • Coconut Oil, 2 tsp

Wash, peel and cube the carrots and potatoes
Wash and chop French Beans
Wash the peas ( I used frozen peas )
Pressure cook all the vegetables in a vessel adding adequate water, with a little salt, for 2 whistles or till they are done
Once the pressure cooker cools, keep the cooked vegetables aside after collecting the excess water ( which can be used later for grinding the masala)

Using 1 tsp of oil, roast the coriander seeds and Urad Dal separately in a kadhai till they become fragrant and turn golden in colour. Keep aside

In a mixer jar, grind together the coconut gratings, the roasted  Byadgi red chillies, and the tamarind along with the roasted coriander seeds and Urad Dal 
Grind this to a paste which is a little coarse in texture, using the water collected earlier 

Add this ground paste to the cooked vegetables and bring to a boil
Check for salt and add if required
Lower the heat and cook on medium heat till the mixture becomes semi-solid in consistency 
Switch off the gas

Finally do the seasoning by heating 2 tsp of coconut oil in a small pan. On medium heat add the mustard seeds, and when they splutter add the curry leaves and sauté for a few seconds
Pour this seasoning onto the Mixed Vegetable Sukke

Transfer to a serving bowl  and serve the Mixed Vegetable Sukke as a side dish with the main meal.

1 comment:

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