A Konkani recipe.
WHAT YOU NEED:
Fresh pigeon peas / tori - 1/2 cup
Chinese potatoes - 1 handful ( small ones)
Red chilly - 2-3 ( roasted in little oil)
Grated coconut - 1 1/2 handfuls
Tamarind - a small piece
Udad dal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Salt - to taste
HOW TO MAKE:
Pressure cook pigeon peas and Chinese potatoes separate vessels for 10 minutes.
Once chinese potatoes are cooked in pressure cooker, skin can be removed easily.
Grind coconut, red chilly, tamarind and udad dal to a paste. ( if the paste is little coarse it is fine).
Heat a tsp oil in kadahi. Splutter mustard seeds, add curry leaves.
Add coconut masala and stir well.
Then add cooked piegen peas and chinese potatoes, stir well.
Add salt and little water. cook for few more minutes or till the water evaporates.
Serve Tori sukke as a side dish
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| FRESH PIGEON PEAS SUKKE |
WHAT YOU NEED:
Fresh pigeon peas / tori - 1/2 cup
Chinese potatoes - 1 handful ( small ones)
Red chilly - 2-3 ( roasted in little oil)
Grated coconut - 1 1/2 handfuls
Tamarind - a small piece
Udad dal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Salt - to taste
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| TORI AND KOOK SUKKE |
HOW TO MAKE:
Pressure cook pigeon peas and Chinese potatoes separate vessels for 10 minutes.
Once chinese potatoes are cooked in pressure cooker, skin can be removed easily.
Grind coconut, red chilly, tamarind and udad dal to a paste. ( if the paste is little coarse it is fine).
Heat a tsp oil in kadahi. Splutter mustard seeds, add curry leaves.
Add coconut masala and stir well.
Then add cooked piegen peas and chinese potatoes, stir well.
Add salt and little water. cook for few more minutes or till the water evaporates.
Serve Tori sukke as a side dish
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