MIXED VEGETABLE SUKKE

 MIXED VEGETABLE SUKKE 

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:-

• Mixed Vegetable Kootu
• Avial
• Mixed Vegetable Huli

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.  

Ingredients:-

• 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

Method:- 

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.

MITKE SAANG BATATE SUKKE

MITKE SAANG BATATE SUKKE

In our Konkani cuisine, a  "sukke" is a semi-dry side dish made with vegetables, greens or legumes. This medium-spiced dish generally has a coconut-based masala with the flavor of coriander and urad dal.

Elsewhere in this blog you will find recipes for "Sukkes" made with yard beans (alsande); yam ( surnu); cabbage; and Methiye Bajji ( Fenugreek Leaves) :-

• Alsande Sukke
• Surna Sukke
• Cabbage Sukke
• Methiye Bajji Sukke (Aloo & Methi Sukke) 

Today's recipe is for a sukke made with Cluster Beans and Potatoes which are called Mitke Saang and Batata respectively in my mother tongue, Konkani. It is a satvik dish as it does not call for the use of  onion or garlic.

For best results, make sure the cluster beans are tender.  This side dish goes great with our normal meal of rice and dal.

Ingredients:-

• Mitke Saang ( Cluster Beans ) , 250 gms
• Batato ( Potato) medium-sized, 1 
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chilies, 5-6
• Tamarind, size of a small gooseberry
• Coriander Seeds, 2 tsp
• Urad Dal, (Black Gram Dal) 1 tsp
• Curry Leaves, a sprig 
• Jaggery, grated, 1 tbsp
• Oil, 2 tsp + 1 tsp for roasting ingredients 
• Salt, to taste

Method:- 

Wash the cluster beans  

Snip off the two ends of the cluster beans, de-string them and cut them into 1/2 " pieces

Wash and peel the potato and cut it into cubes

In 1 tsp of oil, roast the coriander seeds and  urad dal till they change colour
Add the red chillies and fry till they become crisp
In a mixer jar, grind together the coconut gratings, roasted ingredients ( red chillies, coriander seeds, urad dal ) and tamarind to a coarse paste using just the required amount of water. Keep aside

Heat 2 tsp of oil in a kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds

To this add the cut cluster beans and cubed potato
Mix well and add 3/4 to 1 cup of water

Cover and cook on medium heat till the cluster beans and potato gets cooked

Now add the ground paste, salt to taste, and grated jaggery
Mix well and cook till the excess water evaporates leaving a semi dry sukke
Transfer to serving bowl and serve Mitke Saang Batate Sukke with rice and dal

MULANGI BATATE SUKKE ( RADISH & POTATO SUKKE)

MULANGI BATATE SUKKE ( RADISH & POTATO SUKKE)

Radish, which we call Mulangi in Konkani, is a commonly available vegetable in India. I make use of radish from time to time.  It can be used to make a variety of dishes. Elsewhere in this blog , for example, you will find recipes for Radish Sambar, Radish Chutney, and Radish & Tomato Salad.

Today's recipe is for Mulangi Batate Sukke, a side dish made with radish and potatoes which is a favorite in my home.

Ingredients:

• Medium sized Radish ( Mulangi), 3-4 or 350 gms
• Medium-sized Potatoes, 2
• Large-sized Onion, 1
• Fresh Coconut Gratings, 1/2 cup
• Byadgi Red Chillies, 5 
• Tamarind, size of a small marble
• Coriander Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash and peel the radish and cut them into cubes

Wash and peel the potatoes, cut them into cubes and place them in water to prevent them for getting discoloured

Peel and chop the onion 

Roast the red chillies in a little oil till they become crisp. Keep aside

Separately roast the coriander seeds till they turn golden. Keep aside

Heat oil in  thick bottomed kadhai and when it gets hot add the mustard seeds

After they splutter, add the chopped onion and saute till it becomes transparent

To this add the radish and cook covered on medium flame after sprinkling a little water

When the radish is half cooked, add the potatoes, add salt and cook covered till they are done 

In a mixer, grind together coconut gratings along with the roasted red chillies, tamarind and roasted coriander seeds to form a paste, which is a little coarse (it should not be fine) adding just the required amount of water

Add this ground paste to the cooked radish and potatoes and mix well

Cook on medium flame till the ground paste gets well blended with the radish and potatoes
Serve hot with rotis/chapatis or with rice and dal

KAALI THORI SUKKE

KAALI THORI SUKKE

This dish derives its name from the main ingredient, "Kaali Thori" which is the Konkani word for Whole Black Pigeon Peas. A "Sukke" is a semi-dry coconut-based side dish which can be made either with vegetables or legumes.

Today's tasty side dish is adapted from the recipe for "Kaali Thori Piyava Sukke" contributed by Priya R. Shenoy to the popular KKAJ Blog, which has a large collection of Konkani dishes.

We enjoyed this as a side dish with rice and dal.

Ingredients:

• Kaali Thori ( Whole Black Pigeon Peas), 1 cup

• Large Sized Onion, finely chopped, 1 
• Fresh Coconut Gratings,  1/2 cup
• Coriander Seeds, 1 tsp
• Urad Dal, ( Black Gram Dal), 1 tsp
• Roasted Byadgi Red Chillies, 5-6
• Tamarind, a small piece
• Mustard Seeds, 1/2 tsp
• Salt, to taste
• Oil, for seasoning, 2-3 tsp

Method:

Wash and soak the thori for 6-8 hours or overnight

Place the thori in the pressure cooker and cook till the thori gets done
Remove the cooked thori and keep aside. Retain the water in which it was cooked.
Add a little oil in a kadhai and roast the coriander seeds till they turn golden. Keep aside
Separately, roast the urad dal until it becomes reddish in colour
In a mixer, grind the coconut gratings, roasted Byadgi red chillies, roasted coriander seeds and urad dal together with the tamarind to a coarse paste adding just the required amount of water. Keep aside

Heat oil in a pan and when it gets hot add the mustard seeds and when they splutter, add the finely chopped onion and saute till it becomes translucent

Now add the cooked thori, salt, and a little of the water in which the thori was cooked and bring it to a boil

To this add the ground paste, mix well and cook on low flame till it thickens to a semi-dry sukke consistency
Serve hot as a side dish with rice and dal