“Harve Kele- Mashingasanga Sukke (Raw Banana- Drumstick Curry)” … sukke is a semi dry curry from GSB Konkani Saraswat Cuisine prepared in various combinations of veggies … here is a delicious one that tastes awesome served as side dish with dalitoy- rice or chapatti/ roti/ parathas ... Yummilcious …
** Sukke is a traditional semi dry masala side dish prepared in almost every GSB Konkani Saraswat home to be served during meals. Personally I feel it tastes best served with chapati/ roti/ paratha, however, in southern parts it is usually served mostly with Dalitoy (spiced dal)- Rice in amchi homes. I have posted this dish in different combo of veggies in the blog before and each one tastes equally good.
** We amchigele use raw banana in plenty be it in preparation of simple bhaji or as a curry or the most favorite in my home is podi/ bajia. Here I have used raw bananas along with drumstick and they do blend in well with ground masala to make the dish that much more delicious. Sharing a common link to all sukke posted in blog at the bottom of this recipe, which you check up on and try out the same.
** Here is recipe for ... “Harve Kele- Mashingasanga Sukke (Raw Banana- Drumstick Curry)” … my style ....
** Ingredients :
Raw Banana/ Harve Kele/ Kaccha Kela/ Balekayi : 3-4 medium sized.
Mashingasanga/ Drumstick/ Nuggekayi : 2 medium sized
Salt/ Namak/ MeetHa : to taste
** For masala to be ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Urad dal/ Black Gram Dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi seeds/ Fenugreek seeds : ½ tsp (Optional, I have added)
Tamarind/ Imly/ Chinchama : one small marble sized, say about 1 tsp
Oil/ Tel/ Tela : 1-2 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** 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 another 1-2 minutes, lastly add red chillies and fry for a minute. Remove, add fried ingredients into mixer grinder with freshly grated coconut, tamarind and grind to paste with little bit of water. This is a semi dry consistency dish, so keep the masala thick and do not add excess water. Keep this ready aside.
** Wash and wipe dry harve kele/ raw bananas. Peel off the skin method using string method, if not able to slice it off thinly with knife. Cut them into small ½ inch sized cubes and keep it soaked in water ready aside.
** Note : The raw bananas used here are the ones used in preparing bhaji/ upkair/ curry and not the fruit type that are eaten after ripened or the ones used for preparation of chips/ wafers. These are slightly broader ones with 3-4 edges all round. I have shared a picture above for those who are unaware of the same.
** Peel the outer skin of drumstick/ mashingasanga using string method. Wash well and cut into 3 inch sized pieces and add into a pan with little bit of water and bring to a boil, lower the heat and cook until it is cooked 40%.
** Drain well and add the raw banana pieces and cook both together until 80% done. Now add the ground masala and mix well. Check consistency and add water if required, remember this is a semi thick gravy curry, so add water accordingly.
** Cook on medium heat stirring well in between and when you see bubbles appearing on the surface, lower the heat, add salt to taste and mix well. Cover and let simmer on low heat while we go ahead preparing the tempering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, when hot add mustard seeds, when they begin to splutter add curry leaves and fry a minute. Remove and pour it over the simmering curry, mix well and let continue to simmer for another few minutes. Then remove and let it rest covered aside for 20 minutes.
** Note : On resting the curry dries up in which case you can add some hot water and mix well before serving. The texture usually is as that you see in the picture posted, however if you desire to serve it slightly thinner texture too you may do so as preferred in many homes, after all, it is an individual choice.
** “Harve Kele- Mashingasanga Sukke (Raw Banana- Drumstick Curry)” is done and ready to be served. Serve it hot as a side dish with Dalitoy (spiced dal)~ rice along with other dishes as an accompaniment during meals as is the traditional way it is served. However, personally in my home we prefer to relish it with roti/ chapati/ parathas or dosas like panpolo or urad-rice too. Do try this delicious side dish and enjoy it with your family served along with any dish of your choice, sure to be loved by all.
** Do try this delicious dish and relish with your family and friends. 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 ......
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Thanks.