“Leafy Veggies Stems Sukke (Dry Curry) … includes Vali Dentu (Malabar Spinach Stems)- Tambdi Bhajji Dentu (Amaranth Leaves Stems), Patrade Panna Venti/ Dentu (Colocasia Leaves Stems)- Batato (Potato)” … sukke is a semi dry side dish served at meals along with dal- chawal in GSB/ Konkani Saraswat Cuisinie … when leafy veggies stems are in excess they are usually kept aside and used in preparation of dishes by either adding them along with other pulses or veggies … for a change I tried mixing all these three stems together which I had kept aside over a few days and prepared this semi dry dish and it was awesome … Yummilicious …
** Sukke is a traditional semi dry masala side dish/ curry prepared in almost every GSB/ Konkani Saraswats home and is loved by one and all. It goes well served with both Dalitoy (Dal) and Rice or with chapati/ roti too. I have posted this dish with different combo of veggies several times and each one has been loved equally well. This time however I have prepared this dish using only stems of a few veggies and it turned out to be excellent in taste. To all out there just let run your imaginations and there turns out an excellent dish without wastage of veggies, which is simply No-No in my home.
** Many a times the whole bunch of leafy veggie brought home turns out too large for smaller families especially the stem portions. We then separate them and store in fridge and use it in coming days while preparing other dishes/ curries by adding them along with other veggies or pulses/ grains and it tastes great. I had a few stem portions of three veggies ie Vali Dentu (Malabar Spinach Stems)- Tambdi Bhajji Dentu (Amaranth Leaves Stems), Patrade Panna Venti/ Dentu (Colocasia Leaves Stems) which I thought of adding on all together along with a potato and preparing sukke, a tasty side dish.
** I will not write more about sukke as I have already mentioned about it many times and have also posted this dish in several combinations, so will move on to the recipe and share the same below. I will also share a common link to all sukke dishes posted in blog which you can browse through and try out whichever appeals to you or with any veggies that are easily available. Do try out various GSB/ Konkani Saraswat dishes in your homes and enjoy them with your family and friends, they are one of the healthiest food that will not upset your stomach or make you uneasy in any way, well, you must try to know.
** Here is my simple recipe for “Leafy Veggies Stems Sukke (Dry Curry) … includes Vali Dentu (Malabar Spinach Stems)- Tambdi Bhajji Dentu (Amaranth Leaves Stems), Patrade Panna Venti/ Dentu (Colocasia Leaves Stems)- Batato (Potato)” … My Style ....
** Ingredients :
Thick stems of any Veggies : about 4-5 cups
Batato/ Aloo/ Potato : 2 medium sized.
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 heaped cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Salt/ Namak/ MeetHa : to tast
Oil/ Tel : 1-2 tsp
** For Tempering/ Seasoning/ Pannaka :
Oil/ Tel : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Clean and cut a mix and match of different veggie stems or a single vegetable one can also be used. Just see to it that you use thick stem portions as shown in the picture. Cut them into about 2 inches in length, put in a stainless steel colander and rinse under running water.
** Peel off the skin of potatoes and cut them into 2 inch sized cubes and keep it aside ready. In a pressure cooker pan add in the cut, washed veggie stems, add sufficient water say to the level of the stems and pressure cook to 2-3 whistles depending upon the veggies.
** Allow the pressure to fall and then remove and add the cooked stems into a thick bottomed vessel along with the cooked water and add in the potatoes. Now cook on medium heat till the potatoes are just cooked and done, do not overcook the potatoes.
** Note : You can pressure cook the potatoes and add in if suitable. Just see to it that you do not overcook it or it will get mashed later on, so be careful.
** To be ground into a semi coarse masala : Heat oil, add urad dal, let fry a bit, when colour changes slightly add in methi seeds, wait for a second and then add coriander seeds, 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.
** Add ground masala to the cooked veggie stems and potato in the pan along with salt to taste and mix well adding in more water only if necessary. Be careful and do not add excess water as this is a semi dry curry. Let the curry cook on medium flame, stirring often till bubbles appear on surface. Lower the heat and let simmer while we prepare the seasoning.
** For Tempering/ Seasoning : 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.
** 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.
** “Leafy Veggies Stems Sukke (Dry Curry) … includes Vali Dentu (Malabar Spinach Stems)- Tambdi Bhajji Dentu (Amaranth Leaves Stems), Patrade Panna Venti/ Dentu (Colocasia Leaves Stems)- Batato (Potato)” is done and ready to be served. Serve it as a side dish during meals along with other dishes as an accompaniment. It goes very well when served with Dalitoy (Spiced Dal) and 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.
** 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.