TEEK UMMAN
A VERY TASTY TRADITIONAL SOUTH KERALA KONKANI SPICY VEGETABLE MINI CURRY
Ingredients:
1) Bitter
gourd – 125 gm.
2) Cucumber
tree fruit – 125 gm.
3) Taro
rhizome of elephant ear plant called monday
in Konkani and chèmbe in Malayalam – 150 gm.
4) Potato –
125 gm.
5) Tender long
cowpea beans – 2 Nos.
6) Hot green
chili – 1 no.
7) Red hot
chili powder – 2 teaspoons
8) Turmeric
powder – ½ teaspoon
9) Salt – 1½
teaspoons
10) Water – 500 ml.
11) Mustard seeds – ½ teaspoon
12) Coconut oil – 2 teaspoons
13) Fenugreek seeds – ¼ teaspoon
14) Split black gram lentils (urad dal) – ½ teaspoon
15) Asafoetida powder – 2 pinches
16) Curry leaves – 2 sprigs
17) Jackfruit seeds if available – 100 gm.
To Cook:
Split open the bitter gourd and remove the seed core. Chop
roughly to medium sized pieces in the shape of your choice (see note).
Peel the taro rhizome and the potato and chop roughly to
pieces. Cut off the tip with the stem from each of the cucumber tree fruit and
cut them lengthwise into 2 halves. If jackfruit seeds are in season, remove
their translucent plastic-like skin coat and cut the seed lengthwise into 2
halves.
Cut off the tips of the tender cowpea beans and cut them
across into 4 cm. pieces. Pluck off the stem of the green chili and cut it once
lengthwise and once across into 4 pieces. Pluck the curry leaves from their
sprigs and set aside.
Set a 2 litre pressure cooker on the stove. Pour in the
coconut oil and throw in the mustard seeds. When the mustard seeds are about to
finish popping, tip in the split black gram lentils. Stir till they turn golden
brown and then tip in the fenugreek seeds. As soon as they start spluttering,
tip in the asafoetida powder and the curry leaves. Stir once and pour in half a
litre of water.
Tip in all the chopped vegetables. Sprinkle the chili powder,
the turmeric powder and the salt. Put on the lid. As soon as you hear the first
whistle, turn down the heat and cook for 5 minutes. Switch off the heat and let cool
naturally. The residual steam within the cooker will slowly cook the curry to
perfection.
Once the cooker is cool enough to open, the teek umman is ready to serve. Serve as
a side dish to rice or as a dipping curry for machkat, dosas or roasted idlis. You will love this
special curry which is so full of goodness.
Enjoy!!!
Notes:
1)
There is no
hard and fast rule with regard to the chopping up of all the vegetables since
the chopping size varies from chef to chef. So also, the ingredients may vary
provided that a sour vegetable is compulsorily included along with the rest of
the vegetables. The commonly used sour vegetables are cucumber tree fruit, star
fruit and tender mango. The tender mango happens to be the best of the lot
owing to its superior flavor.
2)
Traditionally,
this curry is prepared not in a pressure cooker, but in a khadiyea colmbul
(Konkani) or in a kallchatty (Malayalam) which is a vessel carved out of soft
stone. The stone vessel stores up a good amount of residual heat and the curry
goes on boiling even after it is taken down from the wood burning stove. The
aroma wafting out from the khadiyea colmbul combined with the flavor of the
wood fire is such that you will find your mouth so full of saliva you could
perhaps float a ship in!
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