"Ghevda (Dolichos Beans)- Batato (Potato) Sukke (Semi Dry Curry)" ... A delicious side dish from GSB Konkani Saraswat Cuisine that goes well when served along with other dishes in Thali or with Dal- Chawal- Roti ... Yummilicious ...
** 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. I have posted this dish with different combo of veggies many times and each one is loved equally, as I must mention here that the veggie used here imparts a lovely taste to the dish making each one of them taste differently though the masala used is the same. I will not write more about sukke as I have already mentioned about it many times, so will move on to the recipe and share the same below. However I would like to mention here that for this recipe I have use Ghevda/ Chapat Beans / Dolichos Beans which you can see in the pictorial collage shared. Many do not like this veggie and I am one of them. Somehow simple bhaji prepared with these do not appeal to me, so I prepare it with addition of masala and it turns out wonderful. Addition of potato gives it a boost and makes it that much more appealing in taste. Do try out this veggie combination, if these beans are available to you in your vicinity, they are in season now, though you get them almost all round the year. Sharing a common link to all sukke posted in blog which you can also check up on and try out the same. 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 you can relish and will definitely not upset your stomach or make you uneasy.
** Here is my simple method of preparing “Ghevda (Dolichos Beans)- Batato (Potato) Sukke (Semi Dry Curry)” ... My Style ....
** Ingredients :
Ghevda / Dolichos Beans / Chappat Beans : 300 gms.
Batata/ Potato/ Aloo : 2 medium sized.
Jaggery/ Goda/ Gud : 25-30 gms grated (Optional, I have not added)
Salt to taste / Namak Swad anusar / MeetHa jai jallele title
** To be Ground into a Semi Coarse Masala :
Coconut : 1 heaped cup freshly grated.
Red Kashmiri Chillies / Byadgi Mirchi / Kumte Mirsanga: 8-10
Tamarind / Imly / Chinchama : one large marble sized / say about 1 tsp
Urad dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi seeds/ Fenugreek : ½ tsp (Optional, I have added)
Oil / Tel : 1-2 tsp
** For Tempering / Seasoning:
Oil / Tel : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves : 10-12 fresh ones.
** Preparing of the Ghevda for adding on to dishes : Ghevda is a slightly thick skinned bean that has light green oval shaped thick seeds within similar to avarekalu. You can remove these seeds and prepare a dish separately too or you can add them along with the outer bean skin cut into pieces too. I have enclosed a picture of ghevda in the collage which you can refer to. Just snip the edge of the veggie with fingers and pull it through sideways till the bottom, this is called stringing it, which is used mostly for all beans varieties. These are thicker and fluffier variety, so open them up and it has seeds within just like how we do with green peas. Remove and keep them aside then cut the outer skin into ½ inch pieces. I have added them on here as they were not much in quantity to prepare a separate dish.
** Cooking of Veggies for Sukke : Put the chopped pieces and the seeds from within in a colander along with peeled and cubed potato (about ½ to 1 inch sized) pieces and rinse well. Add this into a thick bottomed cooking kadai/pan with about 2 cups of water and bring to a boil. Once it comes to full heat, mix well and lower the heat and cook covered till 80% done. Do mix it in between to avoid it getting stuck and also for even cooking of the veggies.
** 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 and fry for a minute and remove. Add the fried ingredients into a mixer grinder along with freshly grated coconut and tamarind and grind to a semi coarse paste. The paste should not be very fine/nor too coarse. You can use the cooked water of the veggies in pan if any in excess too, which is what almost every women in my community does.
** Cooking of Sukke / Semi Dry Curry : Remove and add the ground masala to the cooked ghevda and potato in the kadai and mix well, adding salt to taste. Check consistency and add in water only if necessary for the curry to be cooked 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 if you want and mix well. Cook well till the jaggery has melted and the masala has been thoroughly heated.
** For Tempering/Seasoning : When the curry is getting cooked, heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add curry leaves and fry a few seconds. Pour it over the cooking curry mix well. Cover and continue to cook for another 5 minutes and then remove from fire and keep it aside covered for a good 20-30 minutes for the flavors to seep in.
** "Ghevda (Dolichos Beans)- Batato (Potato) Sukke (Semi Dry 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. A very delicious dish that would be loved by one and all be it young or old.
** Note : Addition of jaggery is a matter of choice, though a small amount is added on by many in the Konkani Saraswat community. I have not added jaggery as we do not like the sweetish tinge and prefer spicier version. My mother never added and after marriage my hubby too does not like it, so you can leave it out if in your home sweetness in curries is not preferred.
** Note : Do temper the curry, half way through the dish getting cooked after adding in the masala, it makes this particular curry more flavorful than if tempered initially or later on. Many temper and then add veggies and cook them, while some add on once the curry is full done. But I have found that once the masala is added and it is heat well, halfway through if you season it turns out more delicious.
** 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.
** 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 23 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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