Friday, 3 February 2012




     1)    Raw Robusta banana – 250 gm.
     2)    Potato – 250 gm.
     3)    Dry hot red chilies – 6 Nos.
     4)    Coconut oil or other cooking oil – 2 teaspoons
     5)    Grated coconut – 1 tablespoon
     6)    Asafoetida powder – ¼ teaspoon
     7)    Fenugreek – ¼ teaspoon
     8)    Urad dal (split black gram lentils) – ½ teaspoon
     9)    Mustard seeds – ½ teaspoon
     10)     Tender curry leaves – 2 sprigs
     11)     Salt – 1 teaspoon

To Cook:

          Cut off the tips of the Robusta bananas. Scrape off the very thin outer skin leaving the peel intact from the banana. Peel the potatoes. Wash and roughly dice both the bananas as well as the potatoes into 1 cm. or little bigger cubes. Put the grated coconut and the dry chilies together with 50 ml. of water into the food processor and grind to fine paste.

          Set a thick wide wok on high heat. Pour in the oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the urad dal. Stir till the lentils turn a light brown. Now tip in the fenugreek seeds and the curry leaves. Stir once and chuck in the Robusta and potato cubes.

          Sprinkle the salt. Pour in enough water to just about cover the pieces. Stir nicely and cover with a lid. When it starts to boil, turn down the heat. Open the lid and stir occasionally. Check after 5 minutes to see whether the vegetables are cooked. Your ladle will easily cut through the cooked cubes.

          Now tip in the coconut-chili paste and stir well. Taste and add more salt if required. Sprinkle the asafoetida powder. Stir nicely and cover with a lid. Switch off the heat.

          Your delicious Robusta-potato sukké is ready to relish. Serve with hot chappatis, rice, porridge, cherupayar kanji or with freshly baked bread.


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