In Sukkaein sukkaein Part II (Using single vegetable) I will be discussing on Sukkaein sukkaein prepared from different vegetables. These are served as side dish along with rice. As I have mentioned in my previous post in Sukkaein sukkaein Part I (From leafy vegetables) that seasoning is mainly done with mustard, urd dal and methi /fenugreek seeds and coconut is the main ingredient in this dish. But as in leaf sukkaein sukkaein (Sukkaein sukkaein Part I (From leafy vegetables)) for vegetables we do not marinate the vegetable. The rest of the procedure is the same.
In sukkaein sukkaein prepared with vegetables you can either add lentil (Tuvar dal) or not add at all. But it is always good to add the lentil as they provide the protein source in the diet and also because GSB Konkani cooking is usually devoid of meat and egg and pulses and lentils are the source of protein. Adding lentil to the sukkaein sukkaein will enhance the taste of the dish. A dish prepared with addition of lentil will have a different taste from the dish that does not have lentil in it.
In Sukkaein sukkaein Part I (From leafy vegetables), I will be discussing Sukkaein sukkaein prepared from vegetables like Cabbage, Beans, Banana, Ghosalaein (Ridge gourd), Jeevae Chavli (Long Beans), Padalaein (Snake gourd), Raw Papaya and also very tender pumpkin. The method of preparation of Sukkaein sukkaein using these vegetables is almost the same. The only difference remains in the preparation of the vegetables.
In case of Banana sukkaein sukkaein I have used ‘Monden’ variety banana in the preparation of the dish. But you can prepare the same recipe with raw ‘Nendran’ variety banana also. The ‘Nendran’ variety tastes more than the ‘Monden’ variety banana. I have also tried the same recipe with mature raw ‘Nanjilipoovan’ banana and that too was very tasty. Each banana variety imparts its own taste and flavour to the dish. But out of all the banana variety that I have tried and tested none can replace the taste, flavour and aroma of the ‘Nendran’ variety.
The Cabbage and Beans sukkaein sukkaein is usually served as a side dish during wedding and upanayanam feasts.
No onion and garlic used in the preparation of the dish.
Ingredients
You need
- 1 cup of cut/sliced vegetable
- 2 to 3 tbspns of lentil or thuvar dhal
- A small lemon size tamarind or darmbya sol (‘Brindle berry)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds
Method
Preparation of vegetables
Banana
I have used raw ‘Monden’ Banana variety banana in the preparation of the dish. Remove the peel and cut it into cubes and dip the pieces in water.
Beans
Wash and cut into slices.
Cabbage
Wash and grate it.
Ghosalaein (Ridge gourd)
Remove the ridges wash in and cut it into thin pieces.
Chavli (Long beans)
Wash and cut it into long pieces of 1 inch length.
Padalaein (Snake gourd)
Scrape the skin wash and cut into small pieces.
Pappayphal (Papaya)
Use raw papaya. If you like to have a sweet taste for your sukkaein then you can even prepare with partly ripened papaya. First and foremost cut the raw papaya into half and dip it in water for 1 to 1 1/2 hour. This is to remove the latex of the papaya. Now peel off the skin and cut into 1 cm long pieces. Cut the pieces in water itself.
Very Tender pumpkin
These types of pumpkin you will get when you grow pumpkin in your courtyard. Need not remove the peel just cut it into small pieces and use.
Preparing the Lentil (Thuvar dal)
Soak 2 to 3 tbspn thuvar dal (Lentil) for 15 to 30 mins. Drain the water after the dhal has soaked in water. Now transfer it to the separator of a pressure cooker. You need not add water to the lentil in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
The purpose of cooking like this is that the lentil should not be overcooked. You should be able to bite it. You can even cook the dhal in a vessel adding water. But that takes a long time so I have done it in a pressure cooker.
Preparing the sukkaein
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of the cut vegetable, darmbya sol and the required salt. Sprinkle some water to cook the vegetables. Once the vegetable has been cooked add the cooked lentil and cook for 1 to 2 minutes. Once done add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
Your vegetable sukkaein of Sukkaein sukkaein Part II (Using single vegetable) is ready to be served.
Serve with rice.
Tips
Some recipes do not add thuvar dhal. But I would suggest that it is always better to add thuvar dhal as it enhances the taste and aroma of the dish. Do not over cook the dhal. But some lentils that you get in the market cook and become soggy. But you can cook them by boiling in a vessel with water. Better avoid pressure cooking of these types of lentils. Take care that you drain the water completely before pressure cooking.
