“Harve Kele- Bimbul Sukke/ Raw Banana- Tree Sorrel Semi Dry Curry” ... sukke is one of my favorite side dish to be served with roti and raw banana being a versatile veggie tastes great prepared as sukke … addition of bimbul brings excellent tart taste making it that much more scrumptious, try it if you have access to bimbul, tastes best served with dalitoy- sheetHa (dal-rice) the traditional GSB Konkani Saraswat way or with chapathi/ roti/ parathas, panpolo (neer dosa) too ... Yummilcious …..
** Sukke is a traditional semi dry masala side dish prepared in almost every GSB Konkani Saraswat home and loved by almost all. Though personally I feel it tastes best served with chapati/ roti/ paratha or my favorite combo of panpolo (neer dosa), yet, it is served usually with Dalitoy (spiced dal)- Rice during meals in GSB Konkani Saraswat Community homes. I have posted this dish before and will be sharing the link to it at the bottom of this recipe. The recipe remains except for addition of bimbul for tart taste in place of tamarind while grinding of masala and slight variation of tempering method.
** I am sure those who have access to bimbul/ tree sorrel fruit always use it by adding on to curries as it imparts awesome taste. However, in Mumbai it is not available in market and it is only when someone who has access to it/ brings it from hometown and passes it on that I get to prepare some of the relished childhood curries. I try to prepare as many dishes as possible without wasting a single bimbul and trust me it really gives me joy to relish the dishes. I am repeating the recipe again just for easy reading, to all of my new friends here, do try it and enjoy with your family and friends in your home.
** Here is recipe for ... “Harve Kele- Bimbul Sukke/ Raw Banana- Tree Sorrel Semi Dry Curry” … My Style, do try it, tastes wonderful ....
** Ingredients :
Raw Banana/ Harve Kele/ Kaccha Kela/ Balekayi : 4-5 medium sized.
Bimbul/ Bimbli/ Tree Sorrel Fruit : 5-7 medium sized.
Salt/ Namak/ MeetHa : to taste
Oil/ Tel/ Tela : 1-2 tsp
** For masala to be ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Urad dal/ Black Gram Dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi seeds/ Fenugreek seeds : ½ tsp (Optional, I have added)
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tel/ Tela : 1-2 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Wash and wipe dry the raw bananas. Using string method try peeling the skin off as much as possible, if not able to you can slice it off thinly with knife. Cut them into small ½ inch sized cubes and keep them soaked in water ready aside.
** Wash bimbul, slice off both edge side portion and then cut them into roundels of about ½ inch in size, say each into 2-3 or more pieces depending upon the size of bimbul. Do not cut them too thin in size. Keep them ready aside.
** I must mention here that the bananas used here are the ones that are used in preparing bhaji/ upkair/ curry and not the fruit type eaten after ripened or the ones used for preparation of chips/ wafers. These are slightly broader ones with 3-4 edges all round. I have shared a picture in collage for those who are unaware of the same.
** For masala to be ground : Heat oil in a small pan, add urad dal, let fry until the colour changes slightly reddish, now add methi seeds, fry for a second then add coriander seeds and fry for 1-2 minutes, lastly add red chillies and fry for a minute.
** Remove, add fried ingredients into mixer grinder along with freshly grated coconut and grind to paste using water sparingly. This is a semi dry consistency dish, so keep the masala thick and do not add excess water. Keep this ready aside.
** Note : Addition of bimbul/ tree sorrel fruit enhances the taste, however the same can be replaced with any other tart tasting veggie like karmbala (star fruit), ambado (hogplum), raw mango (ambuli) etc. In case none of these veggies are available you can add a small marble sized piece of tamarind while grinding masala. Just keep in mind to add just any one of the mentioned ingredient, that’s all.
** Heat a little bit of oil in thick bottomed kadai/ pan, add in the banana pieces after draining off the soaked water and mix well. Sprinkle some water and cook covered on low heat stirring a few times in between to avoid it sticking to the pan.
** Note : If you find it necessary you can add a few tsp of water while cooking, however do not make it too soft in consistency or mushy in texture or the taste of the sukke will be lost. We need to retain the crunch of the pieces intact. Also make it point not to add more water while cooking the veggie in one go but keep adding little by little or it will turn mushy and the final dish will not turn out tasty, so cooking to perfection is the trick for good- tasty sukke, so do not leave the veggie unattended.
** When bananas are cooked 80% add bimbul pieces, salt to taste, ground masala and some water say about ¼- ½ cup and mix well. Cover and cook stirring a few times in between until you see bubbles appearing on surface of the curry. Mix well and let the curry simmer on low heat while we prepare the tempering.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add mustard seeds and when they begin to splutter add curry leaves, stir for a second or two and then pour it over the simmering curry.
** Note : Addition of Coconut Oil is optional and you can use any edible oil you use for cooking in your home. However I would like to suggest that using coconut oil not only enhances the taste but it also adds on nutrition level as it is one of the best cooking oil that has been unnecessarily bad mouthed for decades. In my home we have been using it for generations now and will continue do so, the choice is yours.
** After seasoning sukke, mix it well, and if you find the curry too dry, add in some water and then let it cook covered on low heat for another 5-8 minutes after which remove and keep it aside for 15-20 minutes for flavors to be infused.
** Note : On resting the curry dries up a lot, if too dry, you can add some hot water and mix well before serving. The texture usually is as that you see in the picture posted, but at times in many homes they may prefer either thinner or thicker texture, so you can keep the texture as per your family preference too, after all, it is individual choice.
** “Harve Kele- Bimbul Sukke/ Raw Banana- Tree Sorrel Semi Dry Curry” is done and ready to be served. In GSB Konkani Saraswat Community homes it is usually served as side dish with Dalitoy (spiced tuvar dal) and SheetHa (rice) along with other dishes during meals. However, my personal choice is to serve it with roti/ chapathi/ parathas/ dosa espcially with panpolo (neer doas) which is our favorite combo. Do try this delicious dish and relish with your family and friends, sure to be loved by all.
** I did share the same dish before to which I am sharing the link below so that you can check it out too. The only difference in them is that this one includes bimbul and the previous one was with tamarind. Again, a minute difference of seasoning/ tempering method is followed in this recipe that differs from previous one. You may try any method as the final taste of both dishes are excellent and worth it.
** I am also sharing below a common link to all “Sukke” items shared in the blog and you can check out in leisure and prepare as and when possible ......
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