“Bhenda- Batao- Bibbo Ghalnu Sukke/ Lady’s Finger- Potato- Cashew Nut Curry” … simple sukke in my own combo of veggies along with kajjubi that tastes awesome served as sode dish with chapathi/ roti/ parathas … though you can serve with dalitoy- rice too … Yummilicious …
** Sukke is a semi dry side dish served during lunch time along with dalitoy rice in Konkani Saraswats home and is one of the famous items from the cuisine. You can prepare them with veggies only or along with pulses or non.veg. dish too. I have shared plenty of these dishes in the Blog before to which I will share a common link at the bottom of this recipe, you can browse through the same and try them out in leisure. This sukke is a combination of bhendi/ lady’s finger along with potato/ batato and cashew nuts/ bibbo. This is my very own combo and we loved it with roti/ chapatio though it can be served with rice, dosa, etc. too.
** Here is my simple recipe for “Bhenda- Batao- Bibbo Ghalnu Sukke/ Lady’s Finger- Potato- Cashew Nut Curry” … My Style …
** Ingredients :
Bhenda/ Bhendi/ Lady’s Finger/ Okra : 200 gms.
Potato/ Batato/ Aloo : 1 large sized
Cashew Nuts/ Bibbo/ Kaju : ½ cup
Tamarind/ Imly/ Chinchama : one large marble sized / say about 1 tsp
Urad dal/ Black Gram Dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi seeds/ Fenugreek seeds : ½ tsp (Optional, I have added)
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Salt/ Namak/ Meeta : to taste.
Oil/ Tel : 1-2 tsp
** For Tempering/ Seasoning/ Pannaka :
Oil/ Tel : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Jeera/ Cumin Seeds : a large pinch
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Wash and wipe the bhendi/ lady's finger to remove all traces off water. Cut off both the edge side portions and then cut them into 1 inch length pieces giving slant cut (optional) and keep it aside ready.
** Peel off the skin of the potato/ batato and cut them into one inch sized cubes and keep it aside soaked in water and strain just before serving after giving a rinse. This method is followed to remove extra starch from potato pieces and also to avoid discoloring them.
** Soak cashew nuts in 2 cups of hot water for about 1 hour. Keep it aside covered. Here I have used cashew nuts readily available in stores, you can use the ones available with skin on too (Bibbo). But for that you will need to soak it for at least 6 hours in hot water and then peel off the outer skin, wash well and then use the same method for cooking.
** Add the cashew nuts along with the water in which it is soaked into a pressure cooker pan in a layer and top it with the strained potatoes again evenly laid. Now pressure cook both of these together to one whistle on medium heat. Let the pressure fall on its own, remove and keep aside ready.
** Masala to be Ground : Heat 2 tsp of oil in a small kadai. Add in urad dal, let fry a bit, when the colour changes slightly reddish add methi seeds, wait for a second and add in coriander seeds and continue to fry. Lastly add Red chillies and fry for a minute. Remove and add this all into a mixer grinder along with freshly grated coconut and grind to a semi coarse paste using the cooked potato cashew nut water.
** Note : The paste should not be very fine/nor too coarse but all the ingredients should have been evenly ground. We always use the water in which the veggies or pulses are cooker for grinding of masala, however you can use plain water too.
** Heat a tsp of oil in a thick bottomed kadai, when hot lower the heat to medium and add in the cut bhendi/ lady’s finger and fry for about a minute. Lower the heat to minimum and cook covered stirring in a few times till 80% done.
** Now add in the cooked potatoes and cashew nuts, ground masala and salt to taste, to the done bhendi in kadai and mix well. Mix lightly and do not use pressure or the bhendi or potato may get mashed. Add in water only if necessary to bring to thick dry consistency.
** Let cook covered on low to medium heat, stirring often to avoid it getting burnt at the bottom. When you see bubble spluttering on top of the curry surface it means it is almost done. Add little bit of water, mix well, cover and let cook while you prepare for the seasoning.
** For Tempering/ Seasoning/ Pannaka : Heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add jeera, 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.
** 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.
** “Bhenda- Batao- Bibbo Ghalnu Sukke/ Lady’s Finger- Potato- Cashew Nut 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 roti/ chapathi or parathas though you can serve it with Dalitoy~ rice along with some salad or bajias too. I served it with chapathi and it tasted really wonderful, do give this dish a try and enjoy with family and friends.
** 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.