I’ve posted quite a lot of Sukke on this web site, however no two Sukke style the identical. It’s the flavour of the vegetable that makes the distinction, although the essential masala stays the identical. Here’s a sukke fabricated from bread fruit which is known as Jeev Kadgi in my mom tongue Konkani.

Elements:

300 gms Breadfruit

1/2 of a small coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1tbsp tamarind paste

1 tbsp Urad dal

2 tbsps coconut oil

1 tsp mustard seeds

A tsp of jaggery

Salt.

Methodology:

Deskin and slice the Breadfruit into chew sized items. Warmth 1 tsp oil in a pan. Add the mustard and after it splutters add the sliced Breadfruit. Add salt and 1 / 4 glass of water. Cowl and prepare dinner until completed. Roast the urad dal within the remaining oil to a golden brown. Tip it right into a blender together with the grated coconut, roasted purple chillies and tamarind paste. Grind to a semi coarse paste including water as required. Drop this floor masala into the cooked Breadfruit. Add the jaggery and alter salt. Prepare dinner the sukke on a sluggish flame until it begins coming collectively and reaches a semi strong consistency. Serve with rice and dal.

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