Gabbo Bikkanda ani Ambado ghalnu Sukke / Plantain Stem (Core of the plant) Jackfruit Seeds and Hog Plum Semi Dry Curry .........
Sukke is a very common semi dry curry in GSB / konkani Saraswat community. This is served as side dish with dal-chawal or roti. You can add in any veggies and prepare the same. Addition of hog plum gives sourness to the dish. Since they are available in plenty during monsoon season, I add hog plum instead of tamarind to the curries. Bimbul in another souring veggi available in southern parts of India that can be added instead of hog plums. If it is not available in your vicinity, just prepare the dish with whichever vegetables you prefer and add a small marble sized tamarind while grinding the masala. That is what I do when these are not in season. Addition of Jackfruit seeds also follows the similar pattern of hog plum. These are available during the month of March to June. But since I freeze them, Its handy for me for 6 months more and then within a gap of few months, it’s the season again. You may drop out the same if not available. Plantain stem ie the core of the plant is available in plenty in India. But a little bit difficult to slice, with practice however, you will be aware of the cutting style. It’s just that as you slice them, there are threads coming out of these slices, which has go be gently removed and discarded. Otherwise it is a very versatile vegetable.
Cut about 8 inch in length cylindrical plantain stem / core of the plant into 4 vertical pieces. Then slice them into quarter shape about 1/3 inch in thickness. Remove the threads that come out as you cut them, also put the cut pieces immediately into the water. You will get about 4-5 cups of the cut pieces of the gabbo / plantain stem. Keep them ready aside.
Snip off the edge stem part of 4-5 hog plums and crush / mash them with a heavy weight or stone. Keep these also ready aside.
Similarly crush / mash about 25 bikkand / jackfruit seeds with a heavy weight or stone, discard the outer white skin. If using frozen bikkand / jackfruit seeds, just soak them in water for 10-15 minutes and then crush them. Keep these ready aside.
Now in a pressure cooker pan add in the jackfruit seeds, hog plum and the plantain stem pieces with 2 cups of water. Pressure cook to 2-3 whistles. Let the pressure drop on its own. When cool enough open the lid and keep cooked veggies ready.
** For Maslala : In a small frying pan add 1 tsp oil, when hot add in 1 tsp of urad dal and fry till the colour changes slightly, now add in ½ tsp of methi seeds and 3 tsp of coriander seeds and continue to fry. Lastly add in 6-8 spicy chillies cut to pieces and mix well. Remove and add to 2 cups of freshly grated coconut and grind to a semi smooth paste. You can add small marble sized piece of tamarind if not adding hog plum or bimbul etc. to the curry.
Pour the masala into a thick bottomed kadai and bring to a boil, do not add in any water at this point. This is a semi dry curry, that should coat the veggies well and not be runny. Once the curry comes to boil, lower the heat, add in salt to taste and mix well. Now add in the pressure cooked vegetables along with its water in which it was cooked and mix well. Do not add more water, you can add if necessary later on too. So just add in enough to blend well. Bring the curry to a boil on medium heat and then simmer on lower heat for 5-10 minutes. Remove from fire and keep this aside.
** For Tempering : Heat 1 tablsp of oil in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in 10-12 curry leaves and fry for a few seconds. Pour over the curry and mix well.
Cover the sukke / dry curry for 15-20 minutes and keep aside for the flavours to seep in. Now the sukke is ready to be served. Serve hot with Dal-Chawal or Roti / Paratha. A lovely dish that can be prepared with many combinations of veggies. I have posted many combos before of different types of sukke. Do check on through the index column in this blog and try out this awesome dish.