“Jeevi Tori- Kooka Songa (Fresh Pigeon Peas- Chinese Potato Curry)” … a delicious spicy dish from GSB Konkani Saraswat Cuisine traditionally prepared with potato and onions … however, it tastes equally good prepared in other veggie combinations too … sharing spincy songa prepared with jeevi tori and kooka both of which are in season now … tastes best served with dal- chawal or chapati too … Yummilicious …
** All those who follow my simple blog with home cooked delicacies are aware that “Songa” is not actually about singing a song but a spicy GSB Konkani Saraswat dish that I have posted many times in various combinations before and that it is prepared in both Veg and Non.Veg. ways. In fact I have already shared the same combo dish a few years back and before you begin to wonder then why am I sharing it back again then the reason is simple, this is a easier version, let’s say for a nuclear family.
** I have often shared “Songa” recipe both with ground masala or using only spice powders, while the later one is easier to prepare, the ground masala one is slightly thicker in texture and uses coconut for the same. Using of ground masala provides bulk to the curry especially when the dish needs to be severed to a large family, however if the servings are lesser, say just for a few people then the usage of spice powder serves the purpose well. The taste of both type of dishes however is equally great.
** I always make it a point of preparing our traditional dishes when jeevi tori, kooka, vatana, kadgi etc. are in season, so would most of my community people for sure. Some of the seasonal dishes are such a vogue that we eagerly wait for the season to make the best use of it. With changing of times and eating pattern I am not able to do justice to dishes as much as I would like too and there are times when the season passes off by the time I remember another yearly dish which skipped my attention.
** Well, that’s life, we can’t have it all, can we??? As for me I am happy with whatever little Sri. Hari kindly bestows upon us and that is all we ask for. Off course the desire to achieve more is always there but not at the cost of peace of mind and health. So, if these veggies are available in your vicinity then do try this simple dish and enjoy with your family and friends. You can serve it as side dish along with any dish of your choice, like dal- chawal, roti, parathas, poori, dosa (panpolo), shevai (idiyappam) etc.
** I have prepared this songa with fresh pigeon peas and Chinese potato both of which are in season now (ie winter). I served it with roti/ chapatti and it tasted awesome. I am sharing a common link at the bottom of this recipe to all the “Songa” recipes shared in the blog before along with a link to the version with ground masala of same recipe. You may browse through in leisure and prepare any that serves your needs. There are plenty of other dishes, which you may find useful, so do try them out too.
** Here is the link to the simple method for preparation of … “Jeevi Tori- Kooka Songa (Fresh Pigeon Peas- Chinese Potato Curry)” … My Style ….
** Ingredients :
Jeevi Tori/ Fresh Green Pigeon Peas : 2 cups
Kooka/ Chinese Potato : 12-15 large sized ones
Onions/ Piyavu/ Kanda : 2 medium sized cut into 1 inch sized cubes.
Tomatoes : 2 medium sized cut into small cubes.
Kashmiri Red Chilly Powder or any Mirchi Powder/ Mirsange Pitti : 3 tblsp
Coriander/ Kothimbir/ Dhania Powder : 2 tsp.
Tamarind/ Imli/ Chinchama paste : ¼ tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Salt/ Namak/ Meeta : to taste.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 3-4 tblsp.
** About preparing Kooka/ Chinese Potato : Cleaning kooka/ chinese potato is the biggest task. I have changed my method of cleaning, but you can prepare it anyway that is suitable to you. Having said this, cleaning also depends upon the quality of the kooka available to you. In Mumbai, sometimes we get really good ones, that peel off easily while sometimes we don't. So I will add in a few methods of peeling of the skin and you may follow as per the variety you get using trial and error method.
** The Traditional Method : The other traditional way is to put kooka in a gunny bag (Ghoni) and tightly packing it and then banging/ hitting it on to a stone firmly while rotating the bag all round as you go through the method. This loosen the skin and most of it comes off. Just scrub it with both hands retaining it within the gunny bag to loosen it more. This method is not used much now, as it is difficult to access gunny bag. Even rice have been started to come in plastic type bags. If you have one, you can sure try this out. My mother used to make it this way and during childhood we used to loved doing it for her. We really did enjoying banging around the gunny bag to loosen the outer skin of kooka.
** Method 1 : One way of peeling the outer skin is, You can either just use the potato peeler and peel the kookas using it.
** My Method : I soak the required amount of kooka in plenty of water for about 5-10 mins, changing them a few times if they are too muddy. This loosens the dry mud that is sticking to the kooka. The I try loosening off the mud right there in the water by rubbing them between fingers. Some kooka are well behaved and peel off easily, while some are stubborn and just don't listen making it difficult. So use the potato peeler and zap it comes out faster than when you run it on the drier one mentioned first.
** Important step of soaking in water once its peeled : It is very important to drop the skin peeled kooka/ chinese potato into water to prevent it getting discolored. So keep a bowl with plenty of water ready and drop the peeled kookas immediately into them. Once done, wash them in plenty of water, rinsing many times in fresh water and remember to keep it soaked in water till the preparation/ cooking time.
** IMPORTANT NOTE : I can say that this is also a easier method of peeling off outer skin of smaller sized Kooka/ Chinese Potato as the above mentioned methods may turn out tedious. Again, for preparing gojju, kooka needs to be cooked really soft, so that you can easily crush them with hands or with a small weight or potato masher for perfect result, so the peeling method really depends upon the curry.
** Addition of Kooka/ Chinese Potato to this curry : After peeling the skin in any of the above mentioned method, wash it well in plenty of water and then cut it into 1 inch sized pieces depending upon the size of the kooka as they come in small and medium sizes. If large cut them into 2-3 pieces and if small you can retain them whole as it is. Just follow your judgement and keep the cut pieces even sized.
** Prepare and keep the kooka/ Chinese potatoes soaked and ready in any of the methods mentioned above.
** Peel off the outer skin/ pods of fresh green pigeon peas/ jevi tori and collect the peas in a bowl. I have used 2 cups for this recipe.
** Meanwhile if need be you can soak the tamarind in half a cup of warm water, then squeeze out the paste or use ready to use paste of tamarind too.
** Peel off the outer skin of onions and cut them into ½ inch sized cubes and keep it aside ready. Wash, wipe dry and cut tomatoes also into ½ inch sized cubes, same size as that of others and keep it also ready aside..
** Wash, drain and add both Chinese potato pieces and fresh pigeon peas in a pressure cooker pan with water say about ½ an inch above the level of the ingredients and pressure cook to just 1 whistle on medium heat.
** Remove and keep it aside for the pressure to release on its own. When able to open the lid of the pressure cooker pan and keep it aside ready.
** Note : Do not overcook the ingredients or else it will lose out on taste.
** Heat coconut oil (or any other edible oil) in a thick bottomed kadai/ pan, when hot add mustard seeds, when they begin to splutter add in the curry leaves and fry for a few seconds. Now add the cubed onions along with a pinch of salt and fry on medium heat until they turn light pinkish/ translucent in colour.
** Note : I have used coconut oil for this recipe, however you may use any edible oil that you normally use for this curry.
** Lower the heat to minimum, add chilly powder, fry for a few seconds, then add coriander powder, tomatoes and stir fry for a few minutes. Sprinkle some water, cover and cook for 3-4 minutes just enough to soften and cook tomatoes.
** Note : Songa is a very spicy curry, however, you can increase/ decrease the amount of chilly powder as per individual taste.
** Add the pressure cooked jeevi tori (fresh pigeon peas)- kooka (Chinese potatoes) along with the water it is cooked in, tamarind paste, salt to taste and mix well. Cook all together on medium heat till you see bubbles appearing on surface.
** Mix well, check consistency and add more water only if necessary, then lower the heat to minimum and cook covered for 8-10 minutes stirring well in between a few times for even cooking. When the curry thickens gently with the back of spatula mash a few ingredients to thicken the texture of the curry.
**. When done remove from fire and keep aside covered for 15-20 minutes before serving for the curry to settle and seep in the flavors. The curry may or may not thicken up on settling as here we have used only powder spices. Just check consistency and if needed only then add a little bit of hot water before serving.
** “Jeevi Tori- Kooka Songa (Fresh Pigeon Peas- Chinese Potato Curry)” is done and ready to be served. Tastes best served as side dish with roti/ chapatti or dalitoy (spiced tuvar dal) and sheetHa (rice) during lunchtime though you may serve it with any dish of your choice. This time I served with roti/ chapatti and it was awesome.
** However, I must mention that one of the best combos of songa is always with ukde tandla shevai/ boiled rice string hoppers and is not only a favorite combo in my home but also in our community. I have relished this combo from my childhood as Amma always served it that way and continue to do so even now, in fact in my whole family it is relished in the same way and is always a hit with guests during functions.
** You can also serve it with any dosa though I would recommend panpole (neer dosa) another hit combo in my home. In fact, I always keep aside some curry to be relished with panpolo (neera dosa) the next day for breakfast. This is a simplified version of “spicy songa” that’s easy and quick to prepare. Do try out this awesome recipe and enjoy with your family and friends. If you have a query or otherwise as a feedback, do leave a comment below, It really helps in knowing if you have liked the same.
** Sharing the link to “Spicy Fresh Tori- Kooka Songa (Green Pigeon Peas- Chinese Potato)”, a similar recipe prepared with ground masala below …
** Sharing common link to all “Songa” recipes both Veg. and Non-Vegetarian shared in the Blog. You may browse through the same in leisure and try them out ... do remember to give me a feedback … thank you …
No comments:
Post a Comment
Thanks.