This is an authentic Konkani preparation made from a special variety of Eggplant grown in Matti a district in South Karnataka. Matti gool or the round green brinjal from Matti is popular with the Konkani community . It is a seasonal vegetable and relished by making Phodi, bazo, sukkein, sagllein, colmbo, tallasani, upkari and the most popular goolla bajji/ bhartha.
Posting a sukkein made by adding Matti gool, drumstick and cashewnut in a coconut Masala. This preparation goes well with both, rice or Roti.
- 2 Matti gool chopped into bite size pieces
- 1 long drumstick cut into 1 inch size bits
- A fistful of cashewnut
- 1/2 of a small coconut
- 2tbsps coriander seeds
- 2 tsps urad dal/ black gram dal
- 12 roasted red chillies
- 1tbsp tamarind paste
- 1 tsp oil for roasting the coriander and urad dal.
Roast both the coriander seeds and the urad dal separately in a little oil to a rich golden brown. Grind the coconut, roasted red chillies, tamarind paste and the roasted coriander seeds and urad dal to a coarse paste.
Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the cashew. Add a big glass of water and salt and when three fourth cooked add the chopped gool and drumstick. Cook till done. Add the ground masala, mix well and boil well. This is a semi solid preparation.
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