“Kirlailele Moong- Mitkesanga- Bikkanda Sukke (Green Gram Sprouts- Cluster Beans- Jackruit Seed Curry)” … sukke is a traditional side dish from GSB Konkani Saraswat Cuisine served during meals … bikkanda (Jackfruit seeds) are often used in dishes when in season though I freeze them for later use too … tried out a little bit different combo of sukke with chitki mitki, bikkanda, along with kirlailele moong and it was awesome … this medium spicy semi dry dish with a slight tinge of sweetness tastes excellent served with dalitoy (spiced dal)- sheetHa (rice) though it goes well with roti/ chapati too ... Yummilicious ...
** I have posted quite a lot of combinations of sukke, a semi dry gravy dish from GSB Konkani Saraswat Cuisine in this blog, hence I will not run into details to avoid repetition. I am sharing a common link at the bottom of this recipe which will give you access to all “Sukke” dishes shared in this blog before, you may browse through the same in leisure and try them out as per your convenience and is the availability of seasonal veggies.
** Here I have prepared in combo of green moong sprouts (kirlailele moong), bikkanda (jackfruits seeds) and mitkesanga (cluster beans). Traditionally a little bit of jaggery is added to sukke at many places however in my home we hardly do so, the very reason why in most of the recipes you will not find the same. However to bring is flavor and taste to dishes when cluster beans are added, I do add a little bit to avoid the same turning bitter.
** Bikkanda (Jackfruit seeds) are available in plenty now as they are in season and we GSB’s have a habit of adding them to most of the dishes, we just love them and in my home for over 2 decades now I preserve them in freezer too, which lasts me for those 6 months when they are not in season. I will share the link to method of freezing bikkanda at the bottom of this recipe, you can try that, it falls very useful if you love them like us.
** Sprouts are great source of protein and vegetarians should often include them in their diet. I always prepare in bulk and store in fridge to use in salads. If not aware of sprouting method I will share link at the bottom of this recipe which you can check out on for more knowledge. You can sprout most of the dried beans, moth beans, pulses etc. including even methi seeds. Just try it out, its very easy and hygienic too, you will never ever purchase from outside.
** Cluster beans (chitki mitki/ gavar) is not one of our favorite as it is slightly bitter in taste, though for its health benefits I do prepare them along with other veggies. Combining them and with addition of masala along with some jaggery makes it tasty and I must say it enhances its taste differently making it much more acceptable. In all I must definitely say that its a fantastic dish to be served either with dal- chawal or with chapatti/ roti.
** Here is my recipe for “Kirlailele Moong- Mitkesanga- Bikkanda Sukke (Green Gram Sprouts- Cluster Beans- Jackruit Seed Curry)” …. My Style ….
** Ingredients :
Mitkesanga/ Cluster Beans/ Chitki Mitki/ Gavar : 200- 250 gms
Green Gram Sprouts/ Kirlailele Moogu/ : 2 cups
Bikkanda/ Jackfruit seeds : 10-12 nos.
Jaggery/ Goda/ Bella : 2 tblsp grated/ powder.
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black Gram Dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1-2 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Chinchama/ Imly/ Tamarind : small marble piece
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Seasoning/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Wash, wipe dry and snip of both ends of the mitkesanga/ gavar and cut them into 1.5 inches in length pieces and keep them aside ready.
** Rinse the prepared and ready green gram sprouts/ kirlailele moong under running water in a colander and keep it aside to drain.
** Remove the outer loose white skin off dry bikkanda/ jackfruit seeds and then either crush them with heavy stone/ weight or cut them into two pieces.
** In a pressure cooker pan add bikkanda in a layer, top it with cluster bean and then with the moong sprouts. Add 1 cup of water (avoid excess) and pressure cook on medium heat to one whistle only. You can cook in pan too, but it takes more time and cooking time of veggies differ too, so prefer pressure cooker method.
**Remove and keep it aside allowing the pressure to drop for about 5 minutes only, then with the help of tongs release the pressure gently to be able to open the lid, be careful of the steam passing off. This method arrests further cooking of the veggies in the pressure cooker and cooks veggies to perfection. Do be careful when trying, once you learn, it’s breeze work.
** For the Masala to be ground : Heat oil in a small kadai, when hot add in the urad dal and fry till the color changes lightly, now add coriander seeds and further fry till a little bit color changes, finally add Red chillies and fry all together for a minute or two, Do not over fry the ingredients or else the curry with turns bitter in taste, so fry all under minimum heat and do not leave unattended.
** Remove and put the above fried ingredients into a mixer grinder with freshly grated coconut and tamarind and grind to a paste with little bit of water, do not add more water as we need a semi coarsely ground textured thick masala. You can use the veggies cooked water for grinding which we what most of us do while grinding masala.
** Now add prepared and kept pressure cooked cluster beans, sprouted moong and bikkanda along with the cooked water if any, into a thick bottomed kadai/ pan. Add in the ground masala, add water only if necessary and mix well. Bring to heat on medium heat mixing often until you notice bubbles appearing on surface. Add salt to taste, jaggery powder, mix well, water if too thick, cover and let cook on low heat till done.
** This is a semi dry curry so do not add excess water, you can always add hot water if necessary just before serving too. Also keep checking and stirring the curry in between to avoid it being burnt at the bottom of the vessel. When the curry is cooked well remove from and keep it aside covered while we prepare the seasoning.
** For Tempering/ Seasoning : Heat coconut oil (you can use any edible oil of your choice) in a small pan, when hot add mustard seeds, when it starts spluttering, lower the heat and add curry leaves and fry for a minute.
** Remove, pour the seasoning immediately over the prepared curry. Cover and keep it aside for some time for the flavors to seep into the curry well. This curry thickens on settling, so just before serving if you find it too dry, add some boiling water, check out salt and add if necessary, mix well and its ready.
** “Kirlailele Moong- Mitkesanga- Bikkanda Sukke (Green Gram Sprouts- Cluster Beans- Jackruit Seed Curry)” is done and ready to be served. You can serve this as side dish with Dalitoy (spiced dal) and sheetHa (rice) during meals which is the followed practice in most of the GSB Konkani Saraswat homes. However, if you can serve it with roti/ chapati/ paratha/ dosa/ idly too and it tastes equally good.
** Most of the Konkani dishes are not only tasty but easy to prepare and healthy too. The addition of minimum ingredients in preparing of masala not only makes it easier for cooking but also in case of digestion. Do try out various dishes shared in the blog, there are many combinations that will make it easier for you in any vicinity you reside. So go ahead, try them and enjoy with your family and friends. Remember there is nothing good for the family than food prepared at home with love and care.
** You can always use the search option or the label section in the Blog using key words for all my recipes. However I am sharing a few links below for easy access to “Sukke/ Cluster Beans/ Method of Sprouting/ Method of Freezing Jackfruit Seeds” below … You may browse through these in leisure and try out the same and many more share ... enjoy them with your family and friends and stay blessed, spread happiness …
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