"Alva Panna Ganti- Keerlu- Chane Dali Sukke/ Tender Colocasia Leaves Knots- Bamboo Shoots- Bengal Gram Dal Dry Curry" ... This is a medium spicy side dish with a slight tinge of sweetness ... Goes very well when served with Chapati/ Roti/ Paratha/ Dosa or with Dalitoy- Rice, But I love to have it with Panpolo or even with khotto/Idly, tastes awesome ... 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. 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. Konkani Saraswat Cuisine 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.
** I have always loved any dish that has the addition of tender colocasia leaves knots and prepare them often in different combos. Though we GSB’s from South Kanara prepare the same, we do not add in chana dal to it. After settling in Mumbai and being active member of our GSB wing for over 20 years now, I have made many Konkani friends belonging to different regions and each one prepare dishes with a slight difference. Addition of chana dal is followed in the Northern side of Karnataka and by those who have settled in Mumbai. It’s interesting to note that the same dish when prepared with minute changes tastes differently and me being always inquisitive about food, keep querying whenever we meet. Browsing through my old books I came across this dish a few days back just in time when in season.
** Here is the Recipe to "Alva Panna Ganti- Keerlu- Chane Dali Sukke/ Tender Colocasia Leaves Knots- Bamboo Shoots- Bengal Gram Dal Dry Curry" … A delicious semi dry curry; My Style …..
** Ingredients :
Tender Colocasia Leaves / Alva Paan : about 25 (leaves only)
Bamboo Shoots / Keerlu : 25 pieces fresh or brined of about 1 inch in length.
Chana Dal / Bengal Gram Dal : 1 Cup
Tamarind / Chinchama / Imly : one lemon sized ball.
Jaggery / Goda / Gud : about 50 gms.
Salt to taste / Namak / Meeta
** For Masala to be Ground :
Coconut : 1 heaped cup freshly grated.
Urad dal : 2 tsp
Coriander / Dhania / Kottimbir Seeds : 2 tblsp
Methi / Fenugreek Seeds : ¼ tsp
Red Kashmiri Chillies : 10-12
Oil : 1 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Curry leaves : 10-12
** I have used brined keerlu / bamboo shoots for this recipe. You can use fresh ones too. If using fresh bamboo shoots, remove outer cover and cut them into pieces of 1 inch long with 1 inch width and soak it in water overnight and then use. And if using Brined keerlu / bamboo, it should be put in plenty of water and the water should be changed 4-5 times to remove excess salt from the keerlu or else the dish will turn too salty, you can also soak them overnight in plenty of water. If they are larger in size cut them into 1 inch long pieces and keep them ready.
** Note : 1 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.
** Coming to Colocasia Leaves, there are 2 types available in the market. One lighter green in shade that are tender and the other one is darker green. The lighter green one’s are used for bhaji / curries, are small in size and very tender. The darker ones with black thicker stems are meant for making of patrado or muddho, are thicker and stiffer in texture.
** For making the Alva panna ganti / Colocasia leaves knots : Take about 25 tender leaves of colacasia, trim off the stem at the joint. Wipe the leaves clean with a wet towel and put it on a clean floor to dry and go limp. The leaves when limp can be knotted easily or else they will tear up while you preparing the knots out of them. Once the leaves are limp, fold them along the center fold and them start rolling them thinly from the middle to end part into a thin long roll. Now make a ring of it and pass on the one edge of the rolled side into the ring hole and make a nice knot. If you find it difficult, you can always chop the leaves. However, knotting of the leaves is the method used for this dish. I have posted a picture of the knotted leaves.
** Soak the tamarind in 1 cup of hot water for about 15 minutes. Then squeeze out the water well and then strain it through a fine sieve. Keep it ready aside.
** Wash chana dal and soak it in plenty of water for 2 hrs. Then drain off water, wash it again and put it in the pressure cooker pan evenly layered on the bottom of pan. Now top it with the cleaned and washed keerlu / bamboo shoots also in an even layer and finally top it with the colocasia knots. Add in the tamarind water and another glass of water and pressure cook on medium heat to 4-5 whistles. Let the pressure in the cooker fall on its own. Open the lid and keep it ready aside, but do check in and see if the chana dal has cooked well, if not take another few whistles on medium heat. But at the same time do not overcook the dal.
** 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 methi seeds followed by 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. You can use the veggie cooked water for grinding purpose too. We always do that instead of fresh water.
** In a thick bottomed kadai heat the oil for tempering, when hot add in the mustard seeds and when they begin to splutter add the curry leaves. Now lower the heat to minimum and add in the pressure-cooked ingredients ie bamboo shoots, chana dal and the colocasia leaves knots along with the water in which it is cooked, add salt to taste and jaggery either by grating it or cutting into small pieces and mix well. Do not add in much water as this is a semi dry dish (sukha) and the consistency should be thick, so check the gravy and add only that much how much is necessary.
** Let the sukke / curry cook on medium heat till you see bubbles appearing on top, keep a keen watch over the cooking dish as it is thick in texture and may get burnt at the bottom, also at times the jaggery sticks 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. Once again check and add in water only if you find it necessary. Remove and keep it aside covered to settle for 15-20 minutes before serving.
** "Alva Panna Ganti- Keerlu- Chane Dali Sukke/ Tender Colocasia Leaves Knots- Bamboo Shoots- Bengal Gram Dal 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. You can even relish it with khotto or Idly in which case do not keep the gravy too thick, make it slightly thinner in texture. I love having this dish paired with panpolo or khotto for breakfast.
** Do try out this delicious curry and enjoy with your family and friends. This dish can be prepared without the addition of chana dal too, the traditional way we GSB prepare. But for a change do try this out too, specially if you want to carry it in lunch box, the chana dal tastes great with roti to crunch on and will definitely be loved by one and all. Again, if you are unable to tie the knots with leaves, you can also chop it fine and use though I would suggest you learn the same as it is easy and tastes great.
** For the "Method of Brining or Preparing of Bamboo Shoots in salt water", Follow the link given below …
** I am sharing a common link to all the “Sukke” Recipes in the Blog, do check them out and try out that which appeals to you and your family. If you need to know anything or there is a query please drop in a comment or mail me and I will try to get back to you as soon as possible.
** 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 19K 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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