Sukke (suk-kay) in Konkani translated to Dry. In Konkani cuisine, different types of Sukke are made. We make Black Horse Gram Sukke (Kaaley Chaney Sukke), Bamboo Shoots Sukke (Kirla Sukke), Okra Sukke (Bhendaa Sukke). Sukke comprises of a coarse dry coconut-tamarind-red chillies sauted with vegetables of choice and tempered with mustard seeds and curry leaves. Incidentally, though the basic paste remains the same, different vegetables render different kind of aroma to the dish. One of my friend from Calcutta, told me that they make similar dish amongst Bengalis and they term it as Shukti.
Potato-Onion Sukke is one of my favorites. Mom used to make it during summers when we used to abundant supplies of Potatoes and Onions. The firm flavours of Potatoes in spices mesh with the sublime crunchy flavour of Onion to create this unique dish which is a popular Konkani preparation.
Recipe adapted from Mom's version with few changes
Serves: 6-8 servings
Potatoes (boiled) - 4
Onion (diced) - 4
Grated coconut - 1/2 cup
Red Chillies - 4-5 ~ Byadgi Chillies preferred
Coriander seeds - 2 teaspoon
Urad Dal - 1 teaspoon
Curry leaves - 1 sprig
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/5 teaspoon
Salt - as per taste
Oil - for frying
Boil Potatoes in pressure cooker, dice them into 1/2" quarters and set aside. In a sauce pan, saute red chillies in one teaspoon oil along with Coriander seeds and Urad Dal. Lightly wilt the grated coconut but do not over fry it since this will affect the final flavour of the Sukka Masala. Allow to cool and gring along with turmeric powder and salt.
In the same sauce pan used, add one teaspoon of oil. Add mustard seeds and curry leaves. Saute till fried and done. Fry Onions till they are translucent and add Potato pieces. Add the ground gravy, salt and enough water used from the gravy making process. Bring to boil and simmer on a low flame till water completely evaporates. Serve hot as a side dish.