Brinjal~Drumsticks~Hogplum Sukke (Dry Curry).

"Vaingana~Mashingasanga~Ambado ghalnu Sukke/Brinjal~ Drumsticks~ Hogplum Dry Masala Curry" ... A delicious semi dry side dish from Konkani Cusine served along with dalitoy~ SheetHa or even with roti/chapatti/dosa ... Yummilicious ...

** 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 varieties. Here I have prepared the same with green Vaingana / brinjal available in Mumbai along with drumsticks (mashingasanga) and hogplums (ambado). This dish is medium spicy and sometimes a little bit of jaggery is added on while cooking though in my home we do not do so as we do not like much of sweet type gravy. The dish goes well as an accompaniment with Dalitoy (Spiced tuvar dal) and SheetHa (Rice). Also goes well with Roti / Chapati / Poori / Dosa etc. 

** I have posted many types of sukkes before and here too is the same case as I have posted sagle another Konkani Saraswat dish before which is almost similar except to the addition of urad dal while grinding masala ie sukke masala. So, without running, much into details of the same will get along directly with the recipe. I am also including the link to the sagle recipe below, you can check up on the same, that dish tastes awesome too, in fact the taste between the two is very minute though, we do get urad dal aroma to this one. Do try both the dishes as per your preference and enjoy with your family and friends. 

** Here is the Method of Preparing the "Vaingana~Mashingasanga~Ambado ghalnu Sukke/Brinjal~ Drumsticks~ Hogplum Dry Masala Curry" My Style …. 

** Ingredients :

Green Brinjal / Vaingana / Vangi : 1 large sized. (say about 300-350 gms) 

Drumsticks / Shenga / Mashingasanga : 2 about 14 inches in length

Hogplums / Ambado : 3 large sized. 

Jaggery / Gud / Goda : 50 gms (Optional) 

Salt to taste. 

** For the Masala : 

Urad dal / Black gram split dal : 1 tblsp 

Coriander / Kothimbir / Dhania Seeds : 2 tblsp 

Methi / Fenugreek seeds : ½ tsp 

Coconut : 1.5 cups freshly grated. 

Red Kashmiri Chillies : 8-10 

# Add in a small marble sized tamarind piece while grinding if not adding in hogplum or bimbul. 

Oil : 1 tblsp 

** For Tempering : 

Oil : 1 tsp 

Mustard Seeds/Rai/Sasam : 1 tsp 

Curry leaves/Kadipatta/Karbevu : 10-12 

** Gently remove the outer thick skin of the drumsticks by stringing method. Cut them horizontally into 3-4 inch size pieces and wash in plenty of water. 

** Now in a thick bottomed kadai add in the cut drumsticks and about 2 cups of water and bring to a boil, lower the heat, cover and let cook on low heat while we cut the brinjal. 

** Slice off the ends of the brinjal and cut them into about 1.5 inch sized cubes. Wash them in plenty of water. By now the drumsticks must have been cooked by about 40%. Add in the brinjal pieces and mix well. Cook till almost done say 80%, meanwhile proceed with the preparation of masala. 

** To be ground into a semi coarse masala : Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the color changes slightly reddish add in the methi seeds, wait for a second and then add in the coriander seeds, 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 semi coarse paste. The paste should not be very fine/nor too coarse. If you do not have hogplum/bimbul, you can add in a small marble sized piece of tamarind and grind the masala. 

** Slice off the stem edge portion of the hogplum and cut them into 4 pieces lengthwise if they are tender or else slice off the sides and add in both the slices and the seed within (katho) into the cooking veggies and mix well. Add in the ground masala, grated jaggery if desired (Optional, I do not add) and salt to taste. 

** Check and add in water if only necessary. This is a semi thick gravy consistency side dish, so be careful with water. Cover and cook until the hogplums are cooked and the curry too has come to a boil. You will see bubbles appearing on the surface of the curry. Mix in gently a few times till the curry is well cooked to avoid the masala getting burnt at the bottom. 

** For Tempering : Heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add curry leaves and fry a bit, pour this over the cooking curry and remove the curry from fire and keep it aside covered for the flavors to seep in. 

**"Vaingana~Mashingasanga~Ambado ghalnu Sukke/Brinjal~ Drumsticks~Hogplum Dry Masala Curry"… is done and ready to be served. Serve this hot as an side dish / accompaniment with other dishes of your choice. We Konkani Saraswats usually serve this as side dish with Dalitoy and Rice. Goes very well with chapatti or dosa too. 

** For the Brinjal~Drumstick Sagle (curry) Recipe, Please follow the link given below …. 

http://gayathrifoodbytes.blogspot.com/2015/11/brinja-drumstick-spicy-curry.html#more

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