ROBUSTA-POTATO SUKKÉ
A DELICIOUS THICK CURRY TO LOVE
Ingredients:
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.
Enjoy!!!
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