"Colocasia Leaves~Spine Gourd~Bamboo Shoots~Jackfruit Seeds Dry Curry (Alva Paana~ Pagila~Keerlu~Bikkanda ghalnu Sukke)" ... A delicious semi dry side dish that goes well with Dalitoy~Rice or with roti, But I love this dish with our very own Amchi Urad~Rice Khotto (Idly) ... Yummy ....
** Sukke as most of the Saraswat Konkani’s know is a semi dry curry that is served as a side dish along with other dishes and Dal-Chawal. Goes well with roti / chapathi / Dosa too. Sukke can be prepared with any veggies or tuber varities. During monsoon it’s the season of fresh veggies some of them which are otherwise not available round the year. Colocasia leaves, both the one’s used for bhaji and patrado are available in plenty now. Bamboo Shoots / Keerlu is another such item that is available only during the onset of monsoon, though they can be brined and preserved for months. Hogplum / Ambado again are also another veggie that is added to bring in the sourness to curries and that, which is available only during monsoon. Again fresh Jackfruit seeds / Bikkand is also available only during the onset of monsoon, though it can be frozen and used too. There are many more veggies like spine gourd (Pagila / Teasel gourd) etc. that are available during monsoon season only.
** Konkani Saraswat Cusine have their own delicacies that are by and large prepared in every home as per the season, and sukke is one dish that is prepared throughout the year with season veggies. My Mom always prepared this particular sukke every year, whenever bamboo shoots were bought adding on hogplum and bikkand. You can also add on any veggies of your choice available in the season and today along with these three items I also added spine gourd / pagila as it is available in plenty now. I have grown up savoring this dish, in this particular combo and I too prepare this once or twice during the season. The dish goes well as an accompaniment with Dalitoy (Spiced tuvar dal) and SheetHa (Rice). Also goes well with Roti / Chapati / Poori / Dosa etc. But my fav. Combo is this sukke with khotto / Idly. For many years now I had no access to jackfruit tree leaves and always lost out on preparing khotto which is prepared in basket weaved / pinned out of jackfruit leaves. Recently I came across a tree in one of our clients office and they have no objection to me picking out some leaves. So now, whenever I go three say at least once in a month I manage to bring them.
** Here is the Recipe to “"Colocasia Leaves~Spine Gourd~Bamboo Shoots~Jackfruit Seeds Dry Curry (Alva Paana~ Pagila~Keerlu~Bikkanda ghalnu Sukke)" ” …. My Style …..
** Ingredients :
Tender Colocasia Leaves / Alva Paan : 6-8 cups finely chopped (leaves only)
Spine Gourd / Teasel Gourd / Pagila / Kantola : 8-10 large sized.
Bamboo Shoots / Keerlu : 8-10 pieces fresh or brined.
Jackfruit Seeds / Bikkanda : 10-12 large sized
Tender Hogplum / Tarno Ambado : 3 large sized (Optional)
Salt to taste
** For Masala to be Ground :
Coconut : 1 heaped cup freshly grated.
Urad dal : 1 tsp
Coriander Seeds : 1 tblsp
Red Kashmiri Chillies : 8-10
Oil : 1 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Curry leaves : 10-12
** If using fresh bamboo shoots, remove outer cover and cut them into pieces of 3 inch long with 1 inch width. I have already written an article giving full explanation of how to cut, store, brine and use bamboo shoots, sharing the link at the bottom of this recipe, please go through the same and prepare the shoots in similar way for using.
** Peel of the outer dry white skin of bikkand / jackfruit seeds and mash them with a heavy weight. If using frozen, soak them in water for 20 minutes and then proceed to prepare them. Here also please go through the link given at the bottom of this recipe if you want to learn more about jackfruit seeds and the right method to store them.
** Snip off the stem side end of ambado / hogplum and slice them into 4 pieces vertically if tender or else just crush them with a heavy weight stone and keep them ready aside separately.
** Snip off the two edges of the spine gourd / pagila and cut it vertically into two pieces. Rinse it and keep it ready aside.
** Wash and drain well the colocasia leaves cut finely and keep them too ready aside.
** In a pressure cooker pan add in the drained colocasia leaves, bamboo shoots and the mashed jackfruit seeds with enough water, say just slightly above the level of ingredients and pressure cook on medium heat for 3-4 whistles. Let the pressure drop on it own. Once you are able to open the lid do so gently and keep this ready.
** Masala to be Ground into a paste: Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the colour changes slightly reddish add in the coriander seeds, and continue to fry. Lastly add Red chillies (Kashmiri/Bedgi/Kumte chillies) and fry for a minute. Remove and add this all into a mixer grinder along with freshly grated coconut and grind to a paste. The paste need not be very fine/nor coarse. If you are not using hogplum, you can add in a small marble sized piece of tamarind and grind the masala.
** Add pressure-cooked ingredients ie bamboo shoots, jackfruit seeds and the colocasia leaves into a thick bottomed kadai along with the cut spine gourds, hogplums along with the cooked water and bring to a boil, cook till the hogplums and spine gourd are cooked. Now add in the ground masala, salt to taste and mix well. Do not add in much water as this is a semi dry dish (sukha) and the consistency should be thick.
** Let the sukke cook on medium heat till you see bubble appearing on top, keep a keen watch over the cooking dish as it is thick in texture and may get burnt at the bottom. Keep mixing often to avoid the mishap. Once you see bubbles, low the heat to minimum and cook covered for a good 10 minutes, stirring in between. Check and add in water only if you find it necessary.
** Note : Some people add in a lemon sized grated jaggery to this dish, however, in my home we do not like sweetish dishes very much specially this one, so we avoid the addition, you may do so if you like.
** For Tempering : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add in curry leaves and fry a bit and pour over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** “Colocasia Leaves~Spine Gourd~Bamboo Shoots~Jackfruit Seeds Dry Curry (Alva Paana~ Pagila~Keerlu~Bikkanda ghalnu Sukke)" is done and ready to be served. This is a traditional curry best served with dalitoy (spiced tuvar dal) and rice. But you can relish this with chapatti/roti/ poori or dosa too. But in my home we love to have it with khotto / Idly. Do try out the dish and enjoy with your family and friends.
** For the Method of preserving Jackfruit Seeds, Follow the link given below ….
** For the Method of brining or preparing of Bamboo Shoots, Follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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