“Vaingana- Gabbo- Mashingasanga Sukke (Brinjal- Banana Step- Drumstick Curry)” … sukke is a delicious semi dry side dish from GSB Konkani Saraswat Cuisine prepared to be served during meals … tastes great served with dalitoy~ SheetHa or even with roti/ chapatti/ dosa ... Yummilicious ...
** Sukke as mentioned on title is a semi dry curry that is often served as a side dish along with Dal- Chawal and other dishes. Sukke can be prepared with any veggies or tuber varieties. Here I have prepared the same with small vaingana (brinjal), gabbo (plantain/ banana stem) and mashingasanga (drumstick). This dish is medium spicy and sometimes a little bit of jaggery is added on while cooking though in my home as we prefer it spicier. I have shared plenty of sukke recipes in various combinations and will be sharing a common link to them at the bottom of this recipe for easy access. You may browse through and try any that appeals to you and your family, they all taste great.
** Here is my recipe for “Vaingana- Gabbo- Mashingasanga Sukke (Brinjal- Banana Step- Drumstick Curry)” my style ….
** Ingredients :
Small Brinjal/ Vaingana/ Vangi/ Badanekayi : 4-5 small sized
Drumsticks/ Shenga/ Mashingasanga/ Nuggekayi : 10-12 piece of 3 inches length
Banana Stem/ Plantain Stem/ Gaboo/ Bale Dindu : a piece of about 8-10 inches in length
Jaggery / Gud / Goda : 50 gms (Optional)
Salt/ Namak/ Meeta : to taste.
** For the Masala to be Ground :
Urad dal/ Black gram split dal : 1 tblsp
Coriander/ Kothimbir/ Kothambari/ Dhania Seeds : 2 tblsp
Methi/ Fenugreek seeds : ½ tsp
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Red Kashmiri Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 6-8
Tamarind/ Chinchama/ Imly : a small marble sized piece
Oil/ Tel/ Tela : 1 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Nariyal Tel : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves
** To cut Gabbo/ Plantain Stem : First you will need a very sharp knife to proceed with cutting of Gabbo. Remove the outermost crispy layers (2-3) and then you will come across the tender innermost edible piece. Cut it vertically into four, then slice them into 1/4 inch thickness pieces and immediately add in a bowl of water. (You will get beautiful triangular shaped cuts referred to as Katla in Konkani). You will get about 2 cups of the cut pieces of the gabbo/ plantain stem. Keep them ready aside.
** 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.
** Gently remove the outer thick skin of drumsticks by string method. Cut them horizontally into 3-4 inch size pieces and wash in plenty of water.
** Slice off the ends of brinjal and cut them into about 1.5 inch sized cubes. Wash and soak them in plenty of water and keep aside ready.
** Add the cut gabbo/ plantain stem pieces into a thick bottomed kadai along with 2 cups of water and bring to a rolling boil. Now add add the drumstick pieces and continue to cook on medium heat until both are cooked to 60%.
** Add in the brinjal pieces, mix well and continue to cook all together until almost done ie about 80%. While you cook the veggies proceed with the preparation of grinding of the masala and keep it ready to be added.
** To be ground into a semi coarse masala : Heat oil in a small kadai and add urad dal, let fry a bit, when the color changes slightly reddish add methi seeds, wait for a second and then add coriander seeds and continue to fry until evenly fried to light reddish tinge, do not burn. Lastly add Red chillies and further fry for just half a minute. Remove and let cool a bit say for about 5 minutes, then add them all into a mixer grinder along with freshly grated coconut, tamarind and grind to a semi coarse paste with little bit of water. The paste should thick and not be very fine/nor too coarse.
** Add the ground masala along with salt to taste to the cooked veggies and mix well. If desired add jaggery (Optional, I do not add). Check and add in water only if necessary, remember this is a semi thick gravy consistency side dish, so be careful with water. Cover and cook on medium heat until you see bubbles appearing on the surface of the curry. Mix in gently a few times in between for the curry to be evenly cooked and also to avoid the masala getting burnt at the bottom.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds, remove and pour it over the cooking curry. Mix the curry well, remove immediately from fire and keep it aside covered for 10-15 minutes for the flavors to seep in well. If you find the curry has thickened too much just before serving, don't worry, add some boiling water, mix well, add salt if needed and it is ready to be served.
** “Vaingana- Gabbo- Mashingasanga Sukke (Brinjal- Banana Step- Drumstick Curry)” is done and ready to be served. Sukke is a traditional side dish from GSB Konkani Saraswat Cuisine served almost in every amchi home during lunchtime with rice and dal or saar for best of taste. However for any reason you do not want to have rice then you can serve it with roti/ chapathi or dosa/ idly too, it tastes great. Lunchtimes during weekends or when guest drop in is always a mega affair with plenty of dishes on line unlike normal days. My thali included this sukke along with whole mango sasam, vali (Malabar spinach) podi, dalitoy and rice. Dessert was a simple store bought Ice cream. We enjoyed this meal with lots of chatting of endless topics and truly the day was memorable.
** Sharing a common link below to all “Sukke” recipe, do browse through and try any that you and your family wish to taste and enjoy ….
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