“Kaju- Bikkanda- Batate Sukke (Cashew Apple Fruit- Jackfruit Seeds- Potato Dry Masala Curry)” ... sukke is a semi dry masala curry from GSB Konkani Saraswat Cuisine that can be prepared in different combinations be it with veggies or with inclusion of pulses … I always prepare kaju- potato sukke when in season, this time I also added on some fresh bikkanda/ jackfruit seeds and made a few changes in masala … tastes best served as side dish with dal- chawal or roti/ chapathi … do try this now as cashew fruit is in season … Yummilicious …
** Sukke is a traditional semi dry masala side dish prepared in almost every GSB Konkani Saraswats home that’s loved by almost all. It goes well with both Dalitoy-Rice or with chapati/ roti too. I have posted this dish with different combo of veggies many times and each one is loved equally, as I must mention here that the veggie used here imparts a lovely taste to the dish making each one of them taste differently though the masala used is the same. I will not write more about sukke as I have already mentioned about it many times, so will move on to the recipe and share the same below.
** I would like to mention here about the use of fresh kaju fruit/ cashew apple fruit that’s in season now. Kaju is a fleshy fruit the holds on to the nut with shell below it and often you see the nut being used as cashew nut after undergoing process of shelling, roasting etc. while the fruit above is hardly used. The reason is its odd odor and stringent taste, which is not liked by many, also it cannot be consumed as it is without sprinkling some salt and allowed to rest, but then the list of health benefits are what makes this fruit preferred for consumption, so I guess we need to adapt ways in cooking.
** I do agree that our tongue rules our mind and heart and we love only that which appeals on taste and just does not. Amma never prepared any recipe using it and it was a NO-NO in our home though I have tasted it a few times. It was in my friend’s home that I first tasted juice prepared using the fleshy fruits and loved it, I have shared the recipe in my Blog, do try it, it really tastes good served chilled during summer. I have tried dishes like muddo, sasam, surnali, godi idly, gojju, popsicle, panna, payasam etc. and here is “Sukke” prepared for the first time, I am sure to try out more.
** I have prepared the same recipe before and the only difference here is inclusion of Bikkanda and a few changes in Masala. Sharing a common link to all “cashew apple fruit/ kaju” and “sukke” recipes shared in the blog at the bottom of this recipe; you may browse through in leisure and try them out. GSB Konkani Saraswat Cuisine has plenty of recipes and I could do justice to only a fraction of them over the decade, do try them in your home and enjoy them with your family. Life is all about enjoying good- tasty food that is easy to prepare and healthy at the same time.
** Here is my simple method of preparing “Kaju- Batate Sukke (Cashew Apple Fruit- Potato Dry Masala Curry)”... My Style ....
** Ingredients :
Kaju Fruti/ Cashew Apple Fruit : 4-6 large sized
Batata/ Potato/ Aloo : 3 medium sized.
Bikkanda/ Jackfruit Seeds/ Halasina beeja/ Phanasachi Bee : 8-10
Jaggery/ Goda/ Gud : 2-3 tblsp grated/ powdered
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 cup freshly grated.
Red Kashmiri Chillies / Byadgi Mirchi / Kumte Mirsanga: 8-10
Tamarind/ Imly/ Chinchama : one marble sized ball; say about 1 tsp
Urad dal/ Black Gram Dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Methi seeds/ Fenugreek : ¼ tsp (Optional, I have added)
Jeera/ Cumin Seeds : 1 tsp
Haldi/ Turmeric Powder : ¼ tsp
Oil/ Tel/ Tela : 1-2 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Asafoetida/ Hing Powder : ½ tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
** Wash Cashew Apple Fruits (Kaju) well, wipe dry and remove the hanging seed/ nut if attached to it and discard the same if you have purchased the whole fruit with nut attached. Slice off both top and bottom stem portion of the fruit, cut them to 1 inch sized pieces and keep it aside ready (Check pictured in collage).
** Peel off the outer skin and of the potatoes and cut them into 1 inch sized cubes. Soak them in plenty of water immediately.
** Crush the bikkanda/ jackfruit seeds and remove the outer skin and keep it aside ready. If desired you can remove the out skin and cut them vertically into 4 pieces too. If using frozen one’s then just soak them in water for 15-20 minutes and then follow the same method as mentioned for fresh ones. I have used fresh bikkanda for this recipe as its in season now. For the method of freezing Bikkand/ Jackfruit Seeds for about 4-6 months browse through link shared at the bottom of this recipe.
** Add the crushed bikkanda and potato pieces into a pressure cooker pan along with water say about an inch above the level of ingredients added. Pressure cook on medium heat to just one whistle only. Let rest for just about 4-5 minutes, release the pressure if any with the help of tongs and open the lid and allow to cool.
** Note : The above mentioned procedure of using pressure cooker method always gives me perfect results, you may use your own method if any. However, jackfruit seeds need to pressure cooked for best result while potato pieces can be cooked in a vessel too, chose any method that in convenient to you.
** Add the cashew apple fruit/ kaju pieces into a kadai/ pan along with water and bring to a boil, lower the heat to medium and cook until 50% done. You can use the bikkand- potato pressure cooked water for cooking the kaju pieces here which is what I did, it helps in cutting down extra consumption of water.
** Masala to be Ground : Heat oil in a pan, add urad dal and fry until the color changes lightly, add methi- fry for a second and then add jeera followed by coriander seeds and fry all together for a few minutes. Lastly add haldi powder, Kashmir red chillies (or any other of your choice) and fry just for second. Remove and let cool to room temperature. Add the fried ingredients into a mixer grinder with coconut, tamarind and grind to a semi fine paste taking care to see that all the ingredients are evenly ground. Sukke masala paste should always be thick so be careful with water addition.
** Remove and add ground masala to the cooked veggies along with jaggery, salt to taste and just enough water to bring to a thick gravy consistency. Mix well and continue to cook on medium heat stirring in between until you see bubbles appearing on surface. Lower the heat and let simmer for 8-10 minutes until done.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add hing powder, curry leaves and fry a few seconds only. Remove and pour it over the simmering sukke/ curry and mix well. Cover and cook for another 2 minutes, then remove from fire and keep it aside.
** Let the sukke rest aside covered for a good 20-30 minutes for the flavors to seep in and the curry to be settled. On resting, the curry often thickens in consistency, so mix well and check the same. In case you find the curry too thick then you can add some boiling water and mix well before serving. Do check and salt if required.
** “Kaju- Batate Sukke (Cashew Apple Fruit- Potato Dry Masala Curry)”. is done and ready to be served. Tastes best served as a side dish with dalitoy or saaru with sheetHa (rice) during meals. If you are avoiding rice or do not want to have it for any personal reason, do not worry, you can serve it with roti/ chapati/ parathas too, it tastes great. However, do keep the gravy slightly thicker textured. Do try this dish if cashew apple fruit is available in your vicinity, sure to be loved by all. In my home we always purchase cashew fruits whenever available as there are plenty of dishes that can be tried using them. Do check out my Blog for more recipes, they are all tasty.
** Note : Addition of jaggery is a matter of choice, though a small amount is added by many in GSB Konkani Saraswat community. I do not usually add jaggery to sukke recipe's otherwise prepared in my home, however, for this “sukke” recipe I insist you do so coz. it enhances the flavor of cashew apple fruit and makes it tastier.
** Note : Temper the curry and then cook for a few minutes, it makes this particular curry more flavorful than if tempered initially or later on after removing from heat. Many temper and then add veggies and cook them, while some add once the curry is completely done. However, I have found that once masala is added and it is heated well, if you season it and cook for 5 minutes more, it turns out more delicious.
** Note : On resting the curry dries up a bit, 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 prefer to have a little bit of thick gravy for sukke in which case you can keep the texture slightly thicker too, it is individual choice.
** Sharing a few common links below for recipes of “Sukke”, “Cashew Apple Fruit/ Kaju”, “Method of Freezing Jackfrui seeds/ Bikkanda”, more “Bikkanda” recipes … Also sharing “Kaju- Batate Sukke/ Cashew Apple Fruit- Potato Curry” a similar recipe to this one except for inclusion of bikkanda, you may try that too …do browse through in leisure and try out other recipes shared in the blog…
No comments:
Post a Comment
Thanks.