“Keerla Neeli~Bikkanda~Ambado ghalnu Sukke / Bamboo Shoots edge~ Jackfruit Seed~ Hoplum Dry Curry” … A traditional seasonal Konkani Saraswat dish that my Mother used to always prepare when in season chopping all three into small pieces and I simply loved relishing it with with Dalitoy ~ Rice or with roti / dosa too …. Yummy Yumz .......
** 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. Bamboo Shoots / Keerlu is one such item that is available only during the onset of monsoon, though they can be brined, the top edge of the shoots are not done so as they are tender and cannot be preserved or brined for months, may be a few days, that’s all. Hogplum / Ambado is 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.
** Konkani Saraswat Cusine have their own delicacies that are by and large prepared in every home as per the season, and this is one dish that is prepared only by those who have a liking to bamboo taste, as some people somehow do not like it’s taste. My Mom always prepared the same every year, whenever bamboo shoots were bought adding on hogplum and bikkand. All the three items and cut into small sized pieces and cooked to which then a medium spicy masala is added on along with a little bit of jaggery. The dish really tastes awesome with all three flavors intact ie khatta-meetHa and theekha (Sour-Sweet-Spicy). I have grown up savoring this dish and I too prepare this once or twice during the season. I always buy the bamboo shoots in batches of three times during the season for brining, so that I get to prepare this curry with its tender top portion on shoots.
** The dish goes well as an accompaniment with Dalitoy (Spiced tuvar dal) and SheetHa (Rice). Also goes well with Roti / Chapati / Poori / Dosa etc. Do try out this dish if you have access to these three ingredients, as they taste best with the inclusion of all three. However, if hogplum is not available for some reason you can use bimbul / tree sorrel or even tamarind for the curry. But the other two ie. tender upper edge portion of the bamboo shoots (keerla neeli) and Jackfruit seeds (bikkanda) is a must for the curry. The same is prepared with some other seasonal combinations too and I will be posting them soon. Until then this one is for those who have access to these ingredients to try out and relish. Without running much into details of the same will get along directly with the recipe. Do try this out and enjoy with your family and friends, I am sure they will love it.
** Here is the Recipe to “Keerla Neeli~Bikkanda~Ambado ghalnu Sukke / Bamboo Shoots edge~ Jackfruit Seed~Hoplum Dry Curry” …. My Mom’s Style …..
** Ingredients :
Keerla Neeli / Top edge portion of Bamboo Shoots : 2 cups finely chopped.
Jackfruit Seeds / Bikkanda : 15-18 large sized
Tender Hogplum / Tarno Ambado : 3 large sized
Jaggery : 50 gms grated.
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
** Remove the outer covers of the bamboo shoots and cut them into pieces. Here we will use only the topmost tender conical part called “neeli” for cooking. Cut them or chop them into fine pieces, put them in plenty of water overnight and strain off the next day. Again all explanations are given on the link at the bottom of recipe, plz. follow those guidelines.
** Peel of the outer dry white skin of bikkand / jackfruit seeds and cut them into small pieces. If using frozen, soak them in water for 20 minutes and then proceed to cut them. Rinse them under running water and allow the water to drain off.
** Snip of the stem side end of ambado / hogplum and slice them also into small pieces and keep them ready aside separately.
** In a pressure cooker pan add in the drained keerla neeli pieces (bamboo shoot edge) and the bikkand pieces (jackfruit seed) together and add in 2 cups of water. Pressure cook on medium heat to 2 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, 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 shoot and jackfruit seeds pieces into a thick bottomed kadai. Add in the cut hoplum pieces and the ground masala, salt to taste and mix well. Add in the cooked water as much as necessary only to bring a thick consistency of masala. Do not add in more, you can add it on later too if found necessary. Bring to heat stirring often on medium heat. Now add in the grated jaggery and mix well, cover with a tight lid and cook on minimum heat stirring often till done. The hogplum should have cooked and the curry too should be cooked through well. Check and add in water too if necessary only.
** 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.
** “Keerla Neeli~Bikkanda~Ambado ghalnu Sukke / Bamboo Shoots edge~ Jackfruit Seed~ Hoplum Dry Curry” 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 then you can always serve hot as an accompaniment with dishes of your choice too.
** Here is the link to the detailed description and details on “Keerlu / Bamboo Shoots”, Please do go through the same for complete knowledge of the same ….
** Here is the link to the detailed description and details on “Bikkanda / Jackfruit Seeds”, Please do go through the same for complete knowledge of the same ….
** You can use the search option for "Bamboo Shoots" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of similar type 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 please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which 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".
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