I have posted a variety of Sukkein earlier too. This is again a traditional Konkani preparation of potato and Farmyard beans. The slight sweetness of jaggery, the medium spice of the Byadgi chilly, the tang of tamarind and the nutty flavour of the urad dal all lend it’s flavour to this dish. Coconut is the main ingredient in a Sukkein, as in most coastal preparations.
Ingredients:
2 medium sized potatoes
100 gms Farmyard beans
1/2 of a small coconut
12 roasted Byadgi chillies
1 tsp tamarind paste
1 tsp jaggery powder or more as desired
2 tsps Urad dal/ split black gram
1 tsp oil to roast the Urad dal
2 tsps coconut oil
1 tsp mustard
2 sprigs curry leaves
Salt
Method:
De skin and cut the potato into bite sized pieces. Chop the farmyard beans into one inch sized pieces. Heat oil in a pan. Add the mustard and after it splutters drop in the curry leaves. Toss and immediately drop in the potatoes and farmyard beans. Add half a glass of water and salt. Bring to a boil. Cover and cook till three fourth done. Roast the urad dal to a golden brown in a tsp of oil. Grind the coconut, roasted urad dal, roasted Byadgi chillies and tamarind to a slightly coarse paste. Tip it into the cooked farm yard beans and potato mixture. Add the jaggery and a quarter glass of water used to rinse the mixer jar. Cover and cook on a very gentle flame till it turns semi solid. Serve with rice and dal or even with Roti.
Serves 4 persons
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