“Pagila- Magge- Keerlu- Bikkanda- Ambado ghalnu Sukke (Spine Gourd- South Indian Cucumber- Bamboo Shoots- Jackfruit Seeds- Hogplum Curry)” … a traditional dish from GSB Konkani Saraswat Cuisne prepared with seasonal veggies to be served during meals … this curry includes one of the best combination of veggies that are available only during monsoon ... Yummilicious …
** Sukke is a traditional semi dry consistency curry side dish from GSB Konkani Saraswat Cuisine prepared in various combinations. I have shared quite a lot of combinations of sukke in my Blog here which you may browse through via the common link shared at the bottom of this recipe for more information.
** For this particular “Sukke” I have included 5 veggies ie. Pagila (Spine Gourd), Magge (South Indian Cucumber), Keerlu (Bamboo Shoots), Bikkanda (Jackfruit Seeds) and Ambado (Hogplum). While Ambado, keerlu, pagila are monsoon veggies, while magge is available all round the year and bikkand used is frozen one’s.
** Pagila (spine gourd) is a favorite veggie of almost everybody and we amchies wait year round eagerly for its arrival ie during monsoon. While fries are the most sought after one’s the next best is always addition of the same to sukke, while there are plenty of other dishes too that are prepared using them.
** Bikkanda (Jackfruit seeds) are available in plenty just before the onset of monsoon and as we GSB’s have a habit of adding them to most of the dishes, I preserve them in freezer which lasts for about 6 months. I will share the link to freezing method and recipes prepared using them at the bottom of this recipe.
** Ambado/Hogplums too are monsoon delicacy and while using fresh ones are easier you can brine them to last for about 2-3 months if desired too. Again, here too I will share a common link via which you can access all required information on hogplum, recipes and brine method, do browse through in leisure and try them.
** Keerlu/ Bamboo shoots are available only during monsoon, however can brine to last for over a year. I always brine them as I love preparing dishes with addition of them. You can add them to any pulses curry and it tastes great. I have written an article on bamboo shoots, brine etc. in detail, sharing link to the same below.
** Magge (South Indian Cucumber) is available all round the year and are used in plenty of preparations. This veggie is highly recommended for those who suffer from acidity as it is alkaline in nature as it contains high water content. Do add this into your curries as often as possible for best of health.
** While sukke is prepared almost in every home, some of the traditional recipe that includes a combination of seasonal veggies have slowly begun to disappear either due to absence of knowledge or unavailability. We should not allow this to happen and try our best to continue traditions for coming generations.
** Have you ever wondered why certain veggies, fruits etc. are available in abundance in that particular seasons only? It is so because mother nature knows what is best to human beings health. God has created a beautiful world as per the requirement of man, it is man who in ignorance has destroyed most of it.
** That is the very reason why I share different combinations of the same curry so that those staying in different locations can prepare the same choosing combinations of veggies available in their vicinity. You can skip a veggie if not available or add on any that you find will enhance the taste of the dish too.
** We are luckily in that era where we have access to almost everything via online purchasing. All the above mentioned veggies, be it brine or others are available online or in southern stores making life much easier. So, do not skip these dishes henceforth, try them and continue the traditon for coming generations.
** Here is my recipe for “Pagila-Magge-Keerlu-Bikkanda-Ambado ghalnu Sukke (Spine Gourd-South Indian Cucumber-Bamboo Shoots-Jackfruit Seeds-Hogplum Curry)” …. My Style; which I learnt from my Amma…
** Ingredients :
Pagila/ Spine Gourd : 15-20
Magge/ South Indian Cucumber : 300- 400 gms
Mitta ghallele Keerlu/ Brined Bamboo Shoots : 15-18 pieces of 1 inch size.
Bikkanda/ Jackfruit Seeds : 10-12
Ambado/ Hogplum : 3-4
Salt/ Namak/ Meeta :
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black gram dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** I have used fresh keerlu/ bamboo shoots for this recipe. You can use mitta ghallele keerlu (brined/ salt preserved ones) ones too. If using fresh bamboo shoots, remove outer cover and cut them into pieces of 1 inch long with 1 inch width and soak it in water for 48 hours or atleast 12 hours and then use. And if using Brined, it should be put in plenty of water either overnight or for a few hours and the water should be changed 4-5 times to remove excess salt from the keerlu or else the dish will turn too salty. If they are larger in size cut, them into ½ inch sized pieces and keep them ready.
** Note : I have already written an article giving full explanation of how to cut, store, brine and use bamboo shoots, sharing the link at the bottom of this recipe, please go through the same and prepare the shoots in similar way for using.
** Wash well, scrubbing off dirt partials if any sticking to the spine gourd/ pagila (there will be plenty). Slice off both side edge portion and then cut them vertically to 2 pices if small sized or 4 pieces if they are larger in size and keep aside ready.
** Wash, wipe dry and cut both side edges of Magge/ South Indian Cucumber. Slice off the innermost flesh portion along with the seeds within and keep it aside. Dont throw it, you can prepare any coolant, tambuli or dry the seeds, they are very nutritious. (check in blog for the same using search options or link shared at the bottom of this recipes). Cut the magge into 2 inch sized cubes retaining the skin.
** 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. If using frozen one’s just soak them in water for 15-20 minutes and follow the same method as mentioned for fresh one’s. I have used frozen bikkanda for this recipe.
** Note : I have already written an article giving full explanation of how to store bikkanda/ jackfruit seeds in freezer which last for over six months if proper care is taken. Sharing link at the bottom of this recipe, please go through the same.
** Wash, wipe and slice off the edges ambado/ hogplum and slightly crush it with heavy weight. If using tender fresh one's then you can even cut them vertically to pieces. Keep this ready aside. If using brine ones, remove the required number of ambado using clean spoon and soak them in water for 15-20 minutes changing water in between a few times. I have used fresh ones here as they are in season.
** Note : I have already written an article giving full explanation of how to brine ambado/ hogplum and sharing link to the same at the bottom of this recipe. I would like to mention here that as they do not remain fresh in fridge for over a week, I prefer to brine them immediately on purchase and use them accordingly despite they being in season. You can also temporarily freeze them (one week) and use too.
** In a pressure cooker pan add bamboo shoot pieces at the bottom in a layer, then top it with the crushed pieces of jackfruit seeds, followed by magge pieces and lastly pagila/ spine gourd pieces. All veggies should be added on evenly layered. Add 2-3 cups of water and pressure cook on medium heat to 2-3 whistles. Remove and let rest allowing pressure in cooker to fall on its own, then open and keep it aside ready.
** Masala to be Ground into a paste: Heat oil in a small kadai, add urad dal, let fry a bit, when colour changes slightly add coriander seeds, continue to fry for a minute, lastly add red chillies and fry for another minute. Remove, cool a bit and add them into a mixer grinder along with freshly grated coconut and grind to a paste adding just a little bit of water to grind to a even thick textured paste. If not adding hoplum/ ambado to curry then add a small marble sized piece of tamarind/ chinchama while grinding.
** Note : The paste need not be ground too fine but should not be coarse too. You can use pressure cooked veggies water for grinding which is what I do. Using the cooked water helps in retaining cooked flavors of the veggies intact.
** Note : For any curry dishes you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Add ground masala to the cooked veggies kept ready in kadai/ pan and mix well. If the consistency is too thick then only add some water, mix well and bring all ingredients to a boil on medium heat, stirring often. Do not leave the curry unattended as there are chances of it getting burnt at the bottom as it is thick in texture.
** Add the pressured cooked veggies into a thick bottomed kadai/ pan along with crushed ambado/ hoplum, ground masala and mix well. Sukke is a thick gravy curry, so add more water only if required, you can always add it later on too if need be. Cook all on medium heat stirring often until you see bubbles appearing on the surface, lower the heat and cook for 8-10 minutes, stirring well in between.
** About addition of Salt/ Namak/ Meeta : One has to always be careful with addition of salt to the curry when brine veggies are used. Despite curing them in water changing it several times there are times when the veggies still have salt in them and impart the same to the curry on being cooked. If you add salt without checking on taste you may end up with a salty inedible dish, so please check and add salt to taste.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tempering pan, when hot add mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and and then immediately pour it over the simmering curry and mix well. Continue cooking for a few minutes, then remove from heat, cover with a lid and leave aside to rest for some time say 20 minutes for the flavors to seep in.
** “Pagila- Magge- Keerlu- Bikkanda- Ambado ghalnu Sukke (Spine Gourd-South Indian Cucumber- Bamboo Shoots- Jackfruit Seeds- Hogplum Curry)” is done and ready to be served. This is a monsoon delicacy that tastes best served as a side dish with Dalitoy (spiced dal)/ Tomato Saaru (Saar) and sheetHa (rice) during meals, which is the followed practice in most of the GSB Konkani Saraswat homes.
** However, in my home we love to relish it with roti/ chapati/ paratha/ dosa/ idly too and it tastes equally good. I usually like to prepare this dish on the day we observe a “NO Onion- Garlic- Rice- Non.Veg meal day” when I serve it with simple phulkas and my one meal of the day is done, Indeed a satisfied meal.
** Most Konkani dishes are not only tasty but also easy to prepare and healthy. The addition of minimum ingredients in preparing of masala not only makes it easier for cooking but also in case of digestion, good for the gut. 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.
** There are many varieties of “Sukke” posted in my Blog to which I am sharing a common link below, you may browse through in leisure ….
** You can check out the details on "Brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum" and recipes where hogplums can be used in curries in the links shared below … please browse through in leisure …
** You can check out the details on brine of “Keerlu/ Bamboo Shoots”, and recipes where bamboo shoots can be used in curries in the links shared below … please browse through in leisure and do try them out …
** For method of “Freezing Bikkanda/ Jackfruit Seeds”, and recipes where bikkanda can be used in curries, browse through the links shared below …
** Sharing a common link below to all recipes with "Magge/ south Indian cucumber". Do go through in leisure and try them out as and when possible ...
** There are many more “Pagila/ Kantola/ Spine Gourd/ Teasel Gourd” dishes added in Blog prepared in combination of different veggies, you may browse through the link given below for more chocies ….
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