“Keerla Neeli- Bikkanda- Pagila- Ambado ghalnu Sukke (Bamboo Shoots Edges- Jackfruit Seed- Spine gourd- Hogplum Curry)” … I wait all year round to prepare some of our traditional seasonal dishes from Konkani Saraswat Cuisine as it is something I would not like to miss out on … here is a monsoon delicacy prepared with all the ingredients mentioned but for addition of pagila (kantola/ spine gourd/ teasel gourd) … I had lots of fresh ones in stock in my fridge as when they are in season we just love relishing all types of dishes prepared using them … so just added them on too and it was a fantastic combo … it’s for festive meal, so go ahead, try them out and enjoy with family … Yummilicious …
** Keerla Neeli Sukke with Bikkanda and Ambado (Bamboo Shoots curry with Jackfruit seeds and Hogplum) is a delicious dish that my Amma used to always prepare when in season ie during monsoon when all three are available. Sukke as most of the Saraswat Konkani’s know is a semi dry curry that is served as a side dish along with other dishes with Dal-Chawal. I have already shared this curry with the combinations of the mentioned three veggies before and will be sharing a link to that recipe which is no different from this at the bottom of this recipe.
** As I have written in detail about all the three veggies ie Keerla Neeli (Bamboo Shoots), Bikkanda (Jackfruit Seeds) and Ambado (Hogplum), I will not run into details of them again here, plz. do check out that recipe for more info. This recipe is the same except that here along with the mentioned three veggies I have also included pagila/ kantola/ spine gourd/ teasel gourd to the curry. I have always loved giving my own twists to traditional GSB Konkani recipes keeping basics intact and they have always turned out wonderful, so has this one.
** Monsoon is also the season of pagila/ spine gourd and they are available in plenty in small, medium and large sizes too. Though they taste best when fried/ podi, we cannot have it all the time, can we? Sukke, gajbaje etc. are also prepared using them and in my quest to learn more or adapt into variations I always experiment with food. The recipe here is the same without any changes as of before, but with addition of pagila also cut into small cubes and cooked together. The veggies gelled well together and turned out simply awesome.
** Though on festive days I prefer to stick to traditional dishes prepared for the occasion, sometimes you do feel like giving a small twist to not only please family but also to Shri Ganesh who I am sure will love the change after being served same dishes over years, This dish not only goes well as an accompaniment with Dalitoy (Spiced tuvar dal) and SheetHa (Rice) but is a good side dish for Roti/ Chapati/ Poori/ Dosa etc. Do try out this dish if you have access to these ingredients, as they are all in season now and one must enjoy seasonal veggies.
** Here is my Recipe for “Keerla Neeli- Bikkanda- Pagila- Ambado ghalnu Sukke (Bamboo Shoots Edges- Jackfruit Seed- Spine gourd- Hogplum Curry)” … in my mom’s style but with addition of pagila, a twist given by me ….
** Ingredients :
Keerla Neeli/ Top edge portion of Bamboo Shoots : 2 cups finely chopped.
Jackfruit Seeds/ Bikkanda : 15-18 large sized
Pagila/ Kantola/ Spine Gourd/ Teasel Gourd : 12-15 medium sized.
Hogplum/ Ambado : 3 large sized
Jaggery/ Gud/ Goda : 50 gms powder or grated.
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Urad dal/ Black Gram Dal : 1 tsp
Coriander Seeds/ Kothambari/ Dhania : 1 tblsp
Kashmiri Dry Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka :
Oil/ Tel/ Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
Chopped Keerlu (Bamboo Shoots), Bikkanda (Jackfruit Seeds),
Ambado (Hogplum), Pagila (Spine Gourd)
** Remove outer covers of bamboo shoots and cut them into fine pieces. Here we will use only topmost tender conical part called “neeli” for cooking. Cut/ chop them into fine pieces, put them in plenty of water overnight and strain off the next day.
** For more on Brining of Bamboo Shoots, cleaning, storing, usage etc. I have written in detail an article on the same with all explanations. I am sharing link at the bottom of this recipe, plz. do follow those guidelines.
** Peel of the outer dry white skin of bikkand/ jackfruit seeds and cut them into small 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.
** Note : I always buy jackfruit seeds/ bikkanda in bulk and freeze it for year round usage and I have written an article with full details on the same about 5 years back. If you would love to try it, check out on the link given at the bottom of this recipe.
** Slice off the edge stem side of ambado/ hogplum and crush them with a heavy weight or stone, if the hogplum is tender then you can slice them into small pieces. I have crushed them as they were not tender. Keep them ready aside separately.
** Note : You can also brine (salt water preserve/ pickle) ambado/ hogplum which stays good for a few months and the same can be used in curries too. I have written an article with full details to which I am sharing link at the bottom of this recipe …
** Wash pagila/ spine gourd properly. At times there are dirt sticking to the outer spiky skin, so check it out. Let drain off the water or wipe it dry. Slice off both the side edge portion and cut them into half inch sized cubes and keep it aside ready.
** Note : some people scrape off the spine/ spiky skin portion or try grating it off, it is really not necessary to do so and in our community we never do that. In fact, they taste great with a lovely crunch especially when fried crisp, try it.
Keerlu (Bamboo Shoots), Bikkanda (Jackfruit Seeds),
Ambado (Hogplum), Pagila (Spine Gourd)
** In a pressure cooker pan add in the drained keerla neeli pieces (bamboo shoot edge) in a layer then top it with bikkand pieces (jackfruit seed) and finally with pagila (spine gourd) pieces. Add in about 2 cups of water and pressure cook on medium heat to 2 whistles.
** Let the pressure drop on its own, then open the lid and add all contents into a thick bottomed kadai along with the cooked water. Now add in crushed hogplum, mix well and cook on medium heat for 3-4 minutes or till the hogplums and cooked well.
** Masala to be Ground into a paste: Heat oil in a small kadai, when hot add urad dal, let fry a bit, when the colour changes slightly reddish add 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/nor coarse. You can use the pressure-cooked veggies water while grinding the masala if there is excess too.
** Note: Though this is one curry I suggest you prepare with all the ingredients mentioned, if for some reason hogplums/ ambado is not available you can always add a small marble sized piece of tamarind while grinding the masala for the tart taste.
** Add ground masala to the ingredients in the kadai along with salt to taste and jaggery powder. Mix all ingredients well, check out and add more water only if necessary. Remember this is a semi dry curry, so be careful with addition of water.
** Cook the curry on medium heat stirring often to avoid being stuck or burnt at the bottom. When you see bubbles appearing on the surface of the curry, mix well, lower the heat, cover with a dome lid and cook for another 5-10 minutes till thoroughly done.
** For Tempering/ Pannaka : Heat oil in a small pan, when hot add in mustard seeds, when they begin to splutter add curry leaves and fry a bit and pour over the curry. Cover with a lid and leave aside for some time for the flavors to seep in.
** Note : This curry dries thickens when allowed to settle for about 20-30 minutes. Check out before serving and if you find it necessary or you desire to keep the curry slightly thinner textured, then add in ½ cup of hot water, mix well and its ready to serve.
** “Keerla Neeli- Bikkanda- Pagila- Ambado ghalnu Sukke (Bamboo Shoots Edges- Jackfruit Seed- Spine gourd- Hogplum Curry)” is done and ready to be served. As mentioned above in details this is a traditional curry to which I gave a small twist with addition of pagila. However, the taste remains intact, in fact it is enhanced and just like always it tastes best served with dalitoy (spiced tuvar dal) and rice along with a few other dishes.
** Again, if you are not in favor of dal-chawal, don’t worry, it tastes great with roti/ chapathi or poori too. Frankly, I must confide that, I prepare this curry in double quantity to relish in coming few days for breakfast with masala dosa/ panpolo (neer dosa) or any other dosa and it really tastes excellent from the otherwise regularly served chutney and bhaji.
** For “Keerla Neeli- Bikkanda- Ambado ghalnu Sukke (Bamboo Shoots Edges- Jackfruit Seed- Hogplum Curry)”, the original, traditional recipe from GSB Konkani Saraswat Cuisine, Please check out on the link given below …
** For “Mitta ghallele Ambado/ Brined Hogplum” method, Please check out the link given below …
** Here is the link to the detailed description and details on “Keerlu / Bamboo Shoots”, Please do go through the same for complete knowledge of the same ….
** For detailed description on “Freezing Bikkanda/ Jackfruit Seeds”, Please do go through the same for complete knowledge of the same ….
** You can use the search option or label section for "Bamboo Shoots/ Hogplum/ Jackfruit Seeds/ Spine Gourd" for more recipes. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends, I always believe that there is joy in cooking and sharing them with all who enjoy good food.
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