Konkani Sukke is a dry coconut curry that has roasted coriander seeds and urad daal while making the masala along with coconut, tamarind and red chillies. This recipe here is only a method and can be used as a basic guideline; use any other vegetable of choice like okra, beans, raw banana etc instead of the Tindora/ Ivy Gourd based on your preferences and taste.
Before my marriage I was exposed to predominantly North Kanara and Maharashtrian style Konkani cooking. We used terms like Ambat, Ghashi, Kadi, Patal Bhaji, Suki Bahaji etc to denote different variations of coconut based curries. But then after my marriage I got exposed to South Kanara cooking and learnt more terms like Sukke, Sagle, Koddel, Sasam etc.
So far so good, you say, you learn new terms, new dishes, and new concept right? Right. But then starts the confusion as our definition of Ghashi, Ambat is not the same as theirs, each of their coconut masala (‘maasolu’) for Sukke, Sagle, Koddel has such subtle differences that sometimes one does not know what they are cooking. My MIL must have explained the differences many times, but unfortunately I did not make any notes then.
Now that I have developed a deep interest in cooking I set out to understand the differences and asked Dear Husband for guidance. But alas, I managed to confuse him even more and he said as long as the taste was good, he did not care what it was called. He continued to add “A rose by any other name would smell as sweet”!Anyway, my quest did not end there.
This is my Entry to RCI – Konkani hosted by Deepa of Recipes n More.
- 3 cups of chopped Tindora/Ivy gourd
- Mustard seeds
- 4-5 Curry leaves
- Jaggery for taste
To make the coconut masala
- 1 cup shredded coconut (fresh/frozen)
- 1 Tbsp coriander seeds
- 1 Tbsp urad daal
- 1 Tbsp tamarind paste
- 3-4 red chillies
- Wash the Tindora thoroughly and cut into long strips. Keep aside.
- Roast the coriander seeds, urad daal and red chillies in little bit oil and roast until it turns brown.
- Next make the coconut masala, by grinding the coconut along with red chillies, salt, tamarind, water, urad daal and coriander seeds. The masala should be little coarse, (not too thick or fine) so do not add too much water.
- In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, allow to splutter and then add the curry leaves.
- Add the chopped tindora, salt and fry until it turns light brown and is cooked.
- Add the coconut paste and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
- Serve hot with rice or rotis.