"Pagila-Batato- Ambade Sukke/ Spine Gourd- Potato- Hogplum Semi Dry Masala Curry”... This is a medium spicy side dish that goes very well when served with Chapati/ Roti/ Paratha/ Dosa or with Dalitoy- Rice or with Panpolo too ... Yummilicious ......
** Sukke is a traditional Konkani Saraswat semi dry side dish prepared with different veggies and pulses too at times. This time I have prepared the Sukke with seasonal veggies combination ie. spine gourd, hogplum along with potatoes. Hogplums whenever in season are always there in my fridge so I have used them here, but if it is not available in your vicinity, you can always add in a little bit of tamarind while grinding the masala. Well in all this is a delicious dish that we Konkani Saraswats relish with dalitoy-rice, but tastes great with chapati/roti or dosa. I have added in many combo patterns of this awesome delicious dish before, so will not go into details about the same once again. I will be sharing a common link to sukke recipes at the bottom of this recipe and you can check out for different varieties by clicking on the link. Do try out various combinations and enjoy with your family and friends. Do keep checking on my blog for more dishes and if possible do give me a feedback too, it will be very helpful to me.
** Here is my Recipe for "Pagila-Batato- Ambade Sukke/ Spine Gourd- Potato- Hogplum Semi Dry Masala Curry”... …. My Style …..
** Ingredients :
Spine Gourd/Pagila/Kantola : About 15-20.
Potato/Aloo/Batata : 2 large sized.
Hogplum/Ambado : 3-4 large sized.
Salt to taste
** For Masala to be Ground :
Coconut/Soyi : 1 heaped cup freshly grated.
Urad dal/Black gram dal : 1 tsp
Coriander Seeds/Kothimbir/Dhania : 1 tblsp
Kashmiri Red Chillies/Kumte Mirsanga/Byadgi Mirchi : 8-10
Oil : 1 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds/Sasam/Rai : 1 tsp
Curry leaves/Kadipatta/Karbevu : 10-12
** Peel off the skin of potatoes and cut them into 1 inch sized cubes. Wash well, put them in a pressure cooker pan along with some water and pressure cook on medium heat to one whistle only. Release the pressure in the cooker with the help of tongs to let the pressure drop, open and keep this ready aside.
** Note : If you are not comfortable with the above pressure cooker method you can just add the potatoes in a pan with water and cook till half done. Here we do not want the potatoes to get overcooked which otherwise will turn mushy when the spine gourd is added and further cooked. Choose any method you prefer, I have used the pressure cooker method.
** 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, 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 but should not be coarse too. You can use the pressure cooked ingredients water for grinding of the masala, which is what we Amchies always do. If you are not using hogplum, you can add in a small marble sized piece of tamarind and grind the masala. In place of hogplum, you can also use bimbul/tree sorrel fruit, if it is available in your vicinity.
** Wash, wipe and slice off the edges hogplum and slightly crush it with heavy weight. Keep this ready aside.
** Slice off the edges of spine gourd and cut them into the same size as that of potatoes. Wash well and put them in a pan with the potato cooked water and cook on medium heat just till it is 70% done. Do not overcook. Now add in the cooked potatoes, crushed hogplums, ground masala, salt to taste and mix well. Check and add in water only if necessary, this a thick gravy masala.
** Bring the curry to heat stirring often on medium heat till you see bubbles appearing on surface. Now lower the heat, cover with a tight lid and cook on minimum heat stirring often till done. The hogplum should have cooked and the spine gourd and potatoes too should have been cooked through well. Check and add in water too if necessary only. Remove and keep it aside when done.
** For Tempering/Seasoning : 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 then pour it over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** "Pagila-Batato- Ambade Sukke/ Spine Gourd- Potato- Hogplum Semi Dry Masala Curry is done and ready to be served. This is a traditional curry and is best served with dalitoy (spiced tuvar dal) and rice. But you can relish this with chapatti/roti/ poori or dosa too or any other accompaniments of your choice. Do try out this delicious dish and enjoy with your family and friends. You can even take it in your lunch box and relish it with roti/chapati.
** There are many varieties of “Sukke” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you ….
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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