Sukke is a classic Konkani dish where some vegetable or sea food is cooked in spicy coconut paste. Mushroom or almbe sukke is one such dish which I prepared after a very long time. As I have mentioned before, the artificially grown mushrooms are no comparison to the wild mushrooms that we get in my hometown . The grated ginger gives an amazing aroma to the dish. Make it as spicy as you can handle. Serve it as a side dish with rice and dal.
Pictorial: Fry coriander seeds, red chillies. Grind with coconut and tamarind. Fry onions and ginger. Add mushrooms and fry. Add the masala and cook.
Mushroom in Coconut Paste (Almbe Sukke)
Ingredients
- 2 cups chopped mushrooms
- 1 cup grated/fresh coconut
- 4-5 red chillies
- 1 tea spn tamarind paste or 3-4 pieces of tamarind
- 1 tea spn freshly grated ginger
- 1 tea spn coriander seeds
- 1/2 cup onion
- A pinch turmeric
- Oil
- Salt
Instructions
- Heat oil and fry coriander seeds and red chillies.
- Grind them with coconut, tamarind to a smooth paste with little water.
- Heat oil and fry onions till translucent.
- Add grated ginger and fry for few minutes.
- Now add chopped mushrooms, turmeric, fry and let them cook for few minutes by covering the lid.
- When they are almost half cooked, add the coconut paste, salt.
- Cover the lid and cook till mushrooms and coconut paste is cooked.
- Serve hot as a side dish with rice.
Mushroom in Coconut Paste (Almbe Sukke)
Ingredients
- 2 cups chopped mushrooms
- 1 cup grated/fresh coconut
- 4-5 red chillies
- 1 tea spn tamarind paste or 3-4 pieces of tamarind
- 1 tea spn freshly grated ginger
- 1 tea spn coriander seeds
- 1/2 cup onion
- A pinch turmeric
- Oil
- Salt
Instructions
- Heat oil and fry coriander seeds and red chillies.
- Grind them with coconut, tamarind to a smooth paste with little water.
- Heat oil and fry onions till translucent.
- Add grated ginger and fry for few minutes.
- Now add chopped mushrooms, turmeric, fry and let them cook for few minutes by covering the lid.
- When they are almost half cooked, add the coconut paste, salt.
- Cover the lid and cook till mushrooms and coconut paste is cooked.
- Serve hot as a side dish with rice.
It is getting a bit harder for me to cook elaborate meals on weekdays. So many times I make one dish filled with vegetables and some protein. This paneer and vegetable curry is one such dish that is full in flavor and had loads of vegetables. I made it like Konkani bhajis with coriander-cumin-garam masala-coconut paste. I served it with plain basmati rice. It made a wonderful dinner and lunch next day.
Pictorial: Heat oil and add coriander seeds, cumin seeds. Add onions, ginger-garlic, green chillies.
Add tomatoes, onion, coconut, spices. Grind to a paste. Heat oil and fry vegetables.
Add paneer, ground paste, cook till done.
Paneer and Vegetable Curry
Ingredients
- 15-20 pieces of paneer
- 3 cups vegetables - cauliflower cabbage, green peas, carrots
- 2 tbl spns dessicated coconut
- 1/2 cup onions
- 1/2 cup tomatoes
- 1 tea spn garam masala
- 3-4 green chillies
- 1 tbl spn chopped ginger and garlic
- 1 tea spn coriander seeds
- 1 tea spn cumin seeds
- Oil
- Salt
Instructions
- Heat oil and fry coriander seeds, cumin seeds.
- Now add garlic, ginger, green chillies, onions.
- Fry for few minutes and add tomatoes.
- When they are bit mushy, add coconut, garam masala,salt.
- Make a smooth paste and keep it aside.
- Heat a little oil in a pan and add vegetables.
- Fry them for few minutes, then add the ground paste, paneer.
- Cook till vegetables are done.
- Serve hot with rice or chapatis.
