“Chano- Gointa- Piyava Sukke (Whole Black Bengal Gram- Pointed Gourd/ Parwal- Onion Dry Masala Curry)” … A delicious side dish that tastes awesome when served with dal or saar with rice or with roti/ chapati too … Yummilicious …
** Once again it is sukke a side dish that is a favorite in my home also which I have posted many times in different combos. 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/ Saar-Rice or with chapati/roti too. As I have already written plenty about this dish, I have nothing more to pen. So moving straight to the recipe, which is exactly the same as that posted earlier, for all of which I am sharing a common link at the bottom of this recipe, do go through the link and you will find many in details. Do try them out and enjoy a lovely meal with your family and friends.
** Here is my simple method of preparing “Chano- Gointa- Piyava Sukke (Whole Black Bengal Gram- Pointed Gourd/ Parwal- Onion Dry Masala Curry)”.. My Style ....
** Ingredients :
Chano/ Whole Black Bengal Gram : 2 cups
Gointa/ Pointed Gourd/ Parval (Parwal) : 250-300 gms.
Onion/ Piyavu/ Kanda : 2 large sized.
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/ Gud : small lemon sized (Optional, if desired only, I have not added)
Salt/ Namak/ Meeta to taste
Oil/ Tel: 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.
** Slice off the edges of Gointa/ Pointed Gourd/ Parwal and cut them into 1 inch sized cubes. You can retain the skin and remove the same too if you like as some do. I did not remove the outer skin as it is edible, adds on crunch to the dish and is filled with good nutrients, by peeling off you are just throwing out goodness, so the next time do give a try. Wash it, put it in a colander and keep it aside for the water to get completely drained. In a small pan or vessel add in the gointa pieces along with some water, say about ½ to 1 cup and cook covered till 80% done. Remove and keep this ready aside.
** Slice off the edges of the Onions and peel off the outer skin. Cut them also into 1 inch sized cubes and keep it ready aside.
** 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 about a tablespoon of oil, when hot add in the cubed onions and fry on high for one minute then on medium for 2-3 minutes. Now add in the cooked and kept aside chano and gointa and mix well. Add in the ground masala, salt to taste and mix well. Let cook on medium heat till hot, add in grated jaggery if adding now, I have not added as we do not like it sweetened, but some people do like a little bit of the same, so it is exclusively you choice. Mix well, cover and let simmer till you see good bubbles appearing on surface. Do keep stirring in between to avoid it getting burnt and also be careful with addition of water as this is a semi dry gravy dish.
** 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- Gointa- Piyava Sukke (Whole Black Bengal Gram- Pointed Gourd/ Parwal- Onion 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/ Saar with 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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Thanks.