"Keerla Neeli-Bikkanda-Ambado-Dudde Pallo ghalnu Sukke (Top portion of Bamboo Shoots- Jackfruit Seed- Hogplum- Pumpkin Leaves semi dry curry/ sukka Bhaji)" ... This a a traditional dish from Konkani Saraswat Cuisine prepared usually with only Bamboo Shoot edges and Jackfruit seeds ... seasonal leafy veggies are added on at times ... so here is a delicious combo of the same with duddhe pallo/pumpkin leaves and it does taste great when served as a side dish .... Yummilicious ...
** Keerla Neeli Sukke is a traditional Konkani Saraswat semi dry side dish prepared with the tapering edges of the bamboo shoots called neeli in konkani, when in season. Jackfruit seeds / Bikkanda are added to the same if available and so are hogplum/ ambado’s. I will not run into details of this traditional dish as I have already posted it before in the Blog and will share the link to the same at the bottom of this recipe. Seasonal leafy vegetables also can be added on the sukke and it tastes delicious. Though many add on colocasia leaves/alva paan. Today I added on tender pumpkin leaves to the sukke and it turned out really delicious. Pumpkin leaves though are available in plenty in Mumbai, it is not so in my particular area and I need to go in search of the same and somehow it never so happens that I find them.
** This time I went in search of actually the larger sized ones but was told that they were over and only one small bunch of small tender leaves were available. I purchased the same, but on chopping it found in insufficient to prepare a dish of its own, so combined it with bamboo shoots, that I had already cut and kept in salt water 2 days prior. As for bikkand/jackfruit seeds, there is always a stock of the same in my freezer and ambado/hogplums too whenever in season are always there in my fridge. Well in all a delicious dish that we relished with dalitoy-rice, will repeat the recipe, though it remains the same except for addition of the leaves. This is a semi dry side dish which is served with dal-chawal, but tastes great with chapati/roit or dosa. Do try this out and relish with your family and friends, I am sure they will love it very much.
** Here is the Recipe to "Keerla Neeli- Bikkanda- Ambado- Dudde Pallo ghalnu Sukke (Top portion of Bamboo Shoot- Jackfruit Seed- Hogplum- Pumpkin Leaves semi dry curry/ sukka Bhaji)" …. My Style …..
** Ingredients :
Keerla Neeli /Top edge portion of Bamboo Shoots : 2 cups chopped into ½ inch pieces.
Jackfruit Seeds/Bikkanda : 15-18 large sized also peeled and cut into ½ inch pieces.
Duddhe Pallo/Pumpkin leaves : 4-5 cups finely chopped.
Hogplum/Ambado : 3-4 large sized.
Jaggery : 50 gms grated.
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
** Remove the outer covers of the bamboo shoots and cut them into ½ inch pieces. Here we will use only the topmost tender conical part called “neeli”in Konkani" for cooking. Cut them and put it 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 also into medium sized 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.
** Chop the duddhe pallo/pumpkin leaves finely including the tender stems. Rinse them under plenty of running water, strain and keep it ready aside.
** Snip of the stem side end of ambado / hogplum and slice them also into small pieces and keep them ready aside separately.
** Do check out the picture collage above for the ingredients.
** In a pressure cooker pan add in the drained keerla neeli pieces (bamboo shoot edge), the chopped duddhe pallo/pumpkin leaves and the bikkand pieces (jackfruit seed) together and add in 2 cups of water. Pressure cook on medium heat to 2-3 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 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.
** Add pressure-cooked ingredients ie bamboo shoot, pumpkin leaves and jackfruit seeds pieces into a thick bottomed kadai. Add in the cut/crushed hopglum pieces, ground masala, salt to taste and mix well. Add in the cooked water as much as necessary only to bring a thick consistency to the masala. Do not add in more, you can always add it on later as and when necessary to bind the curry.
** Bring the curry to heat stirring often on medium heat. Once you see bubbles appearing on surface 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 jaggery melted and the curry too should be cooked through well. You should see bubbles on the surface of the curry and it is done. Check and add in water too if necessary only.
** 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.
** "Keerla Neeli- Bikkanda- Ambado- Dudde Pallo ghalnu Sukke (Top portion of Bamboo Shoot- Jackfruit Seed- Hogplum- Pumpkin Leaves semi dry curry/ sukka Bhaji)" 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. 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.
** This is a traditional Konkani Saraswat seasonal delicacy prepared during monsoon time when all the ingredients are available. Bikkand ie Jackfruit seeds become scarce during this period as the season of jackfruit will have just about ended. But in my community we always store them for rainy season, each household using their own method. I have successfully stored them in freezer for over 2 decades now each time for a period of about 4-6 months without any problem and use it through the 6 months period that they are not available. Sharing the link to method of storing them in freezer below, do check it out.
** For "Deep Freezing of Jackfruit Seeds" Method, Please follow the link given below ….
** Also sharing the link below to the traditional Konkani Saraswat dish of “Keerla-Neeli Sukke” below, the recipe remains the same, however, there are more pictures there which you can check up on ….
** 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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