“Gabbo- Mitta ghallele Keerlu- Mullangi- Batate Sukke (Plantain Stem- Brine Bamboo Shoots- Radish- Potato Curry)” … sukke is a traditional dish from GSB Konkani Saraswat Cuisine prepared with pulses, veggies etc. in various combinations … here is another combo I prepared using brine bamboo shoots along with gabbo- mullangi- batao … try it, tastes awesome … Yummilicious …
** Sukke is a traditional semi dry masala side dish loved by almost all GSB Konkani Saraswat’s. This side dish is served during meals with rice along with dal or saar and it tastes wonderful. It tastes equally good served with chapati/ roti/ paratha or my favorite combo of panpolo (neer dosa). I have posted this dish plenty of times before in different combinations and each one of them tastes wonderful.
** Here I have also included mitta ghallele keerlu ie Brine Bamboo shoots, you can use fresh ones if available or tinned ones too, just follow the mentioned cooking method. Plantain stem, are available in most of the places while potato and radish is available all round the world. A simple never the less tasty semi dry side dish that is sure to be loved by all, so do give it a try and enjoy with your family and friends.
** I will be sharing a common link at the bottom of this recipe for easy access of all the dishes, which you may browse through in leisure. The recipe remains the same with minute difference in masala and sometimes with addition of either a tart tasting veggie or inclusion of tamarind while grinding the masala. You may add any tart tasting veggie like bimbul (tree sorrel fruit), ambado (hogplum) if available in your vicinity.
** Here is recipe for “Gabbo- Keerlu- Mullangi- Batate Sukke (Plantain Stem- Bamboo Shoots- Radish- Potato Curry)” … my style …
** Ingredients :
Gabbo/ Plantain Stem/ Kele ka Tana/ Keli-cha khod : 6-8 inch piece
Mitta Ghallele Keerlu/ Brine Bamboo Shoots : 12-15 one inch pieces
Mullangi/ Radish/ Mooli : 1 medium sized
Batato/ Potato/ Aloo : 2 medium sized
Salt/ Namak/ Meeta : to taste
** 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/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** About Bamboo Shoots/ Keerlu : Whether you use fresh or brine bamboo shoots it needs to be soaked in water before cooking and you can use either ones in preparation of any curry. I have used topmost tender conical part of fresh bamboo shoot called “neeli” and a few fresh bamboo shoots pieces too for this recipe.
** If using fresh bamboo shoots, remove outer cover and cut them into pieces of 3-4 inch long with 1 inch width and soak it in water for 48 hours or atleast 12 hours and then use. And if using Brine bamboo shoots too, it should be put in plenty of water either overnight or for a few hours, changing the water a few times if possible which will help in removing excess salt from the keerlu which will otherwise turn dishes salty.
** Note : 1 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.
** Drain the soaked bamboo shoots and cut into small pieces. For this recipe, I have used tender bamboo pieces cut to small pieces. In case you are preparing this dish when fresh bamboo shoots are available then you can use the topmost tender conical part called “neeli” which is often used in preparation of sukke.
** To cut Gabbo/ Plantain Stem : First you will need a very sharp knife to proceed with cutting the Gabbo. Remove the outermost crispy layers and then you will come across the tender innermost edible piece. Cut it vertically into four, then slice 1/4th inch thickness pieces, and immediately add them in a bowl of water.
** Important Note : If the outer coverings have gone darker/ looks spoilt/ inedible they should be peeled off and discarded before cutting. Use only bright, firm/tender white innermost part for cooking. If you use a very sharp knife for cutting then there will be lesser wastage of threads that leave out through the sides when cutting. As you cut them to slices, you will find there are threads coming out of the cut pieces plantain stem, these are fibers that should be pulled off and discarded. The final cut pieces should have no loose threads hanging out of them. As you slice them, put directly into the water, as they tend to be discolored immediately. Leave them in water until the time of cooking.
** Peel off the skin of radish mullangi, batato/ potato and cut them into triangular shaped pieces of ¼ inch thickness. Wash in plenty of water, drain and keep it ready aside along with the rinsed and drained gabbo and keerlu pieces.
** Add the brine keerlu/ bamboo shoots into a pressure cooker pan in a layer. Top it with a layer of gabbo/ plantain stem pieces. Add the radish pieces on top on a layer and then finally top it in layer with the potato pieces. Add about 1-2 cups of water depending upon the requirement, say about an inch above the layered veggies and pressure cook on medium heat to 1-2 whistles. Let rest for 5 minutes, then release the pressure if any using tongs and open the lid and let cool for a another 10 minutes.
** 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, let cool, then add into a mixer grinder along with freshly grated coconut, tamarind and grind to a fine 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 : For preparation of any curry you can use any one of tart tasting fruit/ veggie 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 region wise. 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 a small marble sized piece of tamarind (chinchama/ Imly) while grinding masala which is followed in GSB Konkani Saraswat Cuisine.
** Add the cooked veggies with the water in which it is cooked if any into a thick bottomed kadai along with the ground masala and mix well. Add more water only if necessary to bring to required thick consistency, remember sukke is a thick semi dry curry, so do not add excess water lest it loses on taste. Add salt to taste, mix well and let the curry cook on medium heat stirring often until you see bubbles appearing on surface. Mix well, lower the heat and let curry simmer while we prepare the tempering.
** For Tempering/ Pannaka/ Tadka : 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 and mix well.
** Note : Addition of Coconut Oil is optional, 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 tempering sukke, mix it well, and if you find the curry too dry, add in some water and let it cook covered on low heat for another 2-3 minutes after which remove and keep it aside to rest 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 some prefer either thinner or thicker texture, so you can keep the texture as per your family preference too, after all, it is individual choice.
“Gabbo- Keerlu- Mullangi- Batate Sukke (Plantain Stem- Bamboo Shoots- Radish-Potato Curry)” is done and ready to be served. In most GSB Konkani Saraswat homes it is usually served as side dish with Dalitoy (spiced dal) or Tomato Saaru (Saar) along with rice during meals. I served this delicious sukke with tomato saaru along with rice and I was awesome and though one really does not need anything else, I added on some deep fried vodi (fryums) and in all it was a fantastic meal.
** Again for any reason you do not want to serve it with rice, do not worry, it tastes equally wonderful served with roti/ chapathi/ parathas/ dosa/ panpolo (neer doas), Idly etc, too; try it you will definitely agree with me. I myself often keep aside some curry to be served with with dosa etc. for breakfast next morning as we love that combo in my home. Do try this delicious dish and relish with your family and friends, sure to be loved by all especially those who love brine bamboo shoots, plantain stem.
** 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 .....
** Sharing link to detailed description of “Keerlu / Bamboo Shoots”, Please do go through the same for complete knowledge of the same ….
** For more authentic GSB recipes of “Keerlu / Bamboo Shoots”, please follow the common link shared below and do give it a try ….
** For more recipes of “Gabbo/ Plantain Stem”, please follow the common link shared below, there are plenty of them shared before …
** For more recipes of “Mullangi/ Radish”, please follow the common link shared below, there are plenty of them shared before …
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