“Chano-Kananga Sukke/ Whole Bengal Gram- Sweet Potato Dry Masala Curry” … A delicious thick semi dry curry, that tastes awesome when served as side dish with dalitoy- rice or with chapati /parathas /poori /Dosas etc. too … Yummilicious …
** Sukke is a favorite dish of mine which I have posted many times in different combos. Sukke is a traditional semi dry masala side dish prepared in almost every Konkani Saraswats home and loved by one and all. It goes well with both Dalitoy-Rice or with chapati/roti too. Sukke can be prepared either with a single veggie, mixed veggies or with addition of pulses too. The meaning of sukke is dry, and as the name goes this is a semi dry textured curry. This time I am sharing a sukke recipe with all of you which is prepared with whole brown Bengal Gram and sweet potato. The same can be prepared with either tender jackfruit/kadgi or suran/yam in place of sweet potato. Well, there is nothing more to write about this delicious side dish as I have written reams of it over the years on each post, so will not drag the issue here again. I will share the common link to all sukke dishes at the bottom of this recipe, you can just go through the same for other recipes and to know more about the dish. Do try out various amchigale / GSB / Konkani Saraswat dishes in your homes and enjoy them with your family and friends, they are one of the healthiest food in the earth and will not upset your stomach or make you uneasy.
** Here is my simple method of preparing “Chano-Kananga Sukke/ Whole Bengal Gram- Sweet Potato Dry Masala Curry”... My Style ....
** Ingredients :
Chano/Whole Black Bengal Gram : 2 cups
Kananga/Sweet Potato : 250-300 gms.
Tamarind/Imly/Chinchama : one large marble sized / say about 1 tsp
Urad dal/Black gram dal: 2 tsp
Coriander Seeds/Dhania/Kothimbir : 1 tblsp
Methi seed/Fenugreek seeds : ½ tsp (Optional, I have added)
Coconut/Soyi : 1 heaped cup freshly grated.
Red Kashmiri Chillies/Kumte mirsanaga : 8-10
Jaggery/Goda : 25-30 gms grated
Salt to taste / Namak swad anusar.
Oil : 1-2 tsp
** For Tempering :
Oil : 1 tsp
Mustard Seeds /Rai/Sasam : 1 tsp
Curry leaves/Kadipatta/Karbevu : 10-12
** Soak Chano/Black whole Bengal gram in plenty of water for 6-8 hours or overnight in plenty of water. Wash well, rinse and then add it into a pressure cooker with water, say about 2 inches above the level of chanas and pressure cook on medium heat to 2 whistles, lower the heat and cook for another 5 minutes, then raise the heat and again cook to 2 whistles.
** Keep the pressure cooker aside and allow the pressure in the cooker to fall on itself. Once you are able to open the lid, do so gently and add in 2 cups of clean water to the cooked chana and mix well. Now strain the chana cooked water gently by titling the vessel into another vessel. We will be using only the chana for this recipe.
** Note : Do not discard the drained cooked water. You can either use it immediately to prepare saar with the addition of tomatoes and spices or you can store it in the fridge once it has cooled down and prepare the saar the next day. In case you are not interested in preparing the saar do not add in the above mentioned water to the cooked grams as there won’t be much of it, just drain the excess and use it for grinding the masala.
** Peel off the outer skin of sweet potatoes and cut them into one inch sized square pieces and soak them in water till needed to be used. It should be soaked in water to avoid discoloring of the same.
** 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 colour 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, tamarind and grind to a semi coarse paste using the cooked suran water. The paste should not be very fine/nor too coarse. Remove and keep the masala ready aside.
** In a thick bottomed kadai/pan add in the sweet potato pieces along with one cup of water and bring to heat on medium flame. You can use the cooked chana water too. Once it comes to sort of boiling point, mix well, lower the heat, cover with a tight lid and cook till the sweet potatoes are cooked 75%. Now add in the cooked chana, ground masala and mix well.
** Check the thicken of the curry and add in water or cooked chana water only if any if necessary as this is a semi dry curry. Heat the curry well on medium flame, stirring often till bubbles appear on surface. Now, add in the grated jaggery, salt to taste and mix well. Cook well till the jaggery has melted and the masala has been thoroughly heated.
** For Tempering : Heat oil in a small pan, when hot add in mustard seeds, when they splutter add curry leaves and fry a bit then pour it over the curry mix well and let cook for 2-3 minutes and then remove from fire and keep it aside covered for a good 20-30 minutes for the flavors to seep in.
** “Chano-Kananga Sukke/ Whole Bengal Gram- Sweet Potato Dry Masala Curry” is done and ready to be served. Serve it as a side dish along with other dishes as an accompaniment. It goes very well when served with Dalitoy~rice along with some salad or bajias too. You can serve it with roti/chapati/parathas too in which case, do keep in a little bit of thicker gravy.
** Note : On resting the curry dries up well, if too dry, you can sprinkle some hot water and mix it up well before serving. The texture usually is as that you see in the picture posted, but at times in many homes they prefer to have a little bit of thick gravy for sukke in which case you can keep the texture slightly thicker too, it is individual choice.
** Do try out this delicious dish and relish the same with your family and friends. I am also sharing below a common link to other sukke items posted before in the blog and you can check out for the same and prepare this dish in various other veggie combinations too.
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