Pagila~Mitke Saang~Donne Mirsanga~ Batato~ Ambado Sukke (Spine Gourd~ Cluster Beans~ Capsicum~ Potato~ Hogplum Semi Dry Curry).

“Pagila~ Mitke Saang~ Donne Mirsanga~ Batato~ Ambado Sukke (Spine Gourd~ Cluster Beans~ Capsicum~ Potato~ Hogplum Semi Dry Curry)”… sukke is a traditional semi dry side dish from GSB Konkani Saraswat Cuisne prepared with mixed veggies to be served during meals … here I have used 5 veggies in all that also includes hogplum which is in season now … try it, tastes wonderful served with dalitoy- rice during lunchtime ... Yummilicious …

** Sukke is a traditional semi dry sidedish from GSB Konkani Saraswat Cuisine prepared in various combinations. I will be sharing plenty of combinations as and when I prepare them here. Sukke can be prepared any time of the year with veggies available during that season, however it is more so famous prepared with monsoon veggies which are otherwise not available year round. The combo of veggie shared in this recipe imparts its own unique taste to the dish and it tastes fantastic.

** For this particular Sukke, I have included 5 veggies in all ie Pagila (Spine Gourd/ Kantola), Donne Mirsanga (Simla Mirchi/ Capsicum), Mitke Saang (Cluster Beans/ Chitkimitki), Batato (Potato/ Aloo) along with Ambado (Hogplums), here the monsoon veggies are spine gourd and hogplums. We are luckily in that era where we have access to almost everything via online purchasing or at nearby southern stores making life much easier. So, do not make an excuse and skip preparing these dishes.

** Though Sukke is prepared in every GSB home, some traditional combos are forgotten over years due to absence of knowledge or unavailability. We should make it a point to keep them in circulation so that we pass them to coming generations. The very reason why I will sharing different combos so that those staying anywhere can prepare it choosing combinations of veggies available in their vicinity. You can skip a veggie if not available or add on any that you find will enhance the taste of the dish too.

** Here is my recipe for “Pagila~ Mitke Saang~ Donne Mirsanga~ Batato~ Ambado Sukke (Spine Gourd~Cluster Beans~Capsicum~ Potato~ Hogplum Semi Dry Curry)”… my Style; which I learnt from my Amma…

** Ingredients :

Pagila/ Spine Gourd/ Kantola : 20-25 medium sized

Mitke Saang/ Cluster Beans/ Chitkimitki : 100 gms

Donne Mirsanga/ Simla Mirchi/ Capsicum : 2-3 medium sized

Batato/ Potato/ Aloo : 2 medium sized

Ambado/ Hogplum : 3-4

Salt/ Namak/ Meeta : to taste

** For Masala to be Ground :

Coconut/ Soyi/ Nariyal : 1 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/ Tel/ Tela : 1 tsp

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ NariyalTel/ Narlel Tela : 1 tblsp

Mustard Seeds/ Sasam/ Rai : 1 tsp

Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones

** This recipe has been edited again after a decade just for the sake of uniformity throughout Blog. The recipe remains the same.

** Wash, wipe and slice off the edges ambado/ hogplum and slightly crush it with heavy weight. If using tender fresh one's then you can even cut them vertically to pieces. Keep this ready aside. If using brine ones, remove the required number of ambado using clean spoon and soak them in water for 15-20 minutes changing water in between a few times. I have used fresh ones as they are in season now.

** Wash well, scrubbing off dirt partials if any sticking to the spine gourd/ pagila (there will be plenty). Slice off both side edge portion and then cut them vertically to 2 pieces if small sized or 4 pieces if they are large and keep aside ready.

** Peel the outer skin of potatoes/ batato. Wash and cut them into 1.5 inch sized cubes and add them into a bowl of water to avoid discoloration. Wash, wipe dry donne mirsaang/ capsicum. Slice off both stem and edge portion, cut into pieces of 1.5 inch in size discarding inner seeds and keep it also ready aside.

** Cut both side edges of mitke saang/ cluster beans and cut them into 1.5 inch length pieces. Wash in plenty of water, drain and keep it ready. All veggies need to be cut in advance and kept ready before cooking, we will be pressure cooking some veggies and others will be cooked in kadai to avoid over cooking.

** Add mitke saang pieces in a layer first in a pressure cooker pan. Then add potato pieces spread out as the second layer and finally top with pagila pieces as the third layer. Add water say ½ inch above the level of ingredients and pressure cook on medium heat to 1 whistle only. Do not overcook lest the veggies turn mushy.

** Remove and let rest aside for 3 minutes, then immediately with the help of tongs gently lift the whistle of pressure cooker pan to release any pressure if any and then open the lid carefully. This method is followed to avoid overcooking as releasing excess pressure arrests further cooking of veggies in cooker.

** In a thick bottomed kadai add the cut donne mirsang/ capsicum pieces with little bit of water and cook on medium heat. Capsicum is cooked separately as it takes less time and will get mashed if cooked in cooker. You can use the veggies cooked water here for cooking capsicum by draining it from cooker.

** Masala to be Ground into a paste: Heat oil in a pan, add urad dal, let fry a bit, when color changes slightly add coriander seeds and fry for a minute, lastly add red chillies and fry for another minute. Remove, cool a bit and add them into a mixer grinder along with freshly grated coconut and grind to a paste adding just a little bit of water to grind to an thick textured paste. If not adding hoplum/ ambado to curry then add a small marble sized piece of tamarind/ chinchama while grinding.

** Note : The paste need not be ground too fine but should not be coarse too. Again, it should be thick textured so be careful with water.

** Note : For any curry dishes you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.

** When the capsicum is 70% done add crushed hogplum/ ambado, mix well, cover and cook on minimum heat for another few minutes. Add the ground masala, pressure cooked veggies, salt to taste and mix well. Add in more water if required to bring to required thick curry consistency. This is a semidry curry, so be careful with addition of water in excess. Bring to a boil stirring well between until you see bubbles appearing on surface, then reduce the heat to minimum and let simmer for few more minutes.

**Do not leave the curry unattended as there are chances of it getting burnt at the bottom as it is thick in texture, also remember to cook on low heat. The texture of the curry can be kept to individual preference ie you can make it dry or semi dry (check other sukke posts), however when prepared with mixed veggies semidry tastes best.

** For Tempering/ Pannaka/ Tadka: Heat coconut oil in a pan, add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour it over the sukke curry and mix well. Remove from heat, cover and keep aside for 10-15 minutes for flavors to be infused well into the curry. If too dry while serving you can add few tablespoons of boiling water, mix well to bring to desired consistency.

** “Pagila~Mitke Saang~Donne Mirsanga~ Batato~ Ambado Sukke (Spine Gourd~ Cluster Beans~ Capsicum~ Potato~ Hogplum Semi Dry Curry)” is done and ready to be served. Tastes best served as a side dish with roti/ chapathi/ parathas/ dosa or Dalitoy- Rice as an accompaniment during meals. Do try this delicious dish and enjoy with your family and friends, it tastes wonderful. In my home I usually serve it as side dish with dalitoy (spiced tuvar dal) and sheetHa (rice) along with a papad or any other tava fries and we just love it that way. I always keep aside some to be served with dosa/ idly for breakfast the following day as it tastes great and is a wonderful combo too.