ALASANDE BATATA SUKKE (Long Beans and Potato Curry)

Alasande Batata Sukke is a Konkani style curry with fresh yard-long green beans and potatoes in a freshly ground coconut masala; a perfect side dish with any Indian meal!

KONKANI STYLE COCONUT CURRIES:

When Konkani cuisine is mentioned, what is most famous about our cuisine is the coconut based curries as coconuts are plenty in the coastal region of the Konkan area in southern part of India to which I belong.

The basic coconut masala comprises of freshly grated coconut, blended into a fine/coarse paste depending upon the type of curry, with roasted red chilies and some tamarind. We then stir in different spices to make various typical and traditional Konkani curries.

In some we stir in just fresh or roasted coriander seeds like in this Karathe Kismuri or Kali Thori Sukke along with a pinch of jaggery if you need a mild sweetness.

In some we blend in dry mustard seeds (called “saasam”) to make a curry called “Saasam” like this Pineapple and Apple or Pineapple and Mango Saasam.

But sometimes, it is the basic masala with just a tempering of either mustard seeds and curry leaves or fried garlic or even fried onions. Once the basic coconut masala is ready, a plethora of veggies or beans or legumes are added for different varieties of curries which are then enjoyed with rice and dal.

BASIC INGREDIENTS NEEDES FOR BEANS BATATA SUKKE:

Coconut – freshly grated or even frozen

Dry red chilies – available in any Indian store; roast a little in a dry pan or with a dash of oil and then use.

Tamarind – either in paste form (also available in any Indian store) or just some fresh tamarind

Spices and other ingredients: Coriander seeds, urad dal (split white lentils/black gram dal), mustard seeds

Vegetables:

• Fresh yard-long green beans/alsande, cut into long pieces (you could even use plain fresh green beans)
• Potatoes peeled and again cut into long pieces.

Curry leaves – fresh if possible or if you cannot find, you can omit it.

Coconut oil or any other cooking oil

HOW TO MAKE ALASANDE ANI BATATA SUKKE/YARD-LONG GREEN BEANS AND POTATO SUKKE:

“Sukke” loosely translates to “dry” in Konkani, a local regional language spoken by some in the Konkan region.

This dish “sukke” is basically made slightly semi dry  with simple spices like coriander seeds and white split lentils called urad dal (split black gram dal that are used to make idlis and dosas too) along with cooked vegetables like green beans, drumsticks, mushrooms or even cooked black chickpeas (kala chana), lobia (black eyed peas) etc.

The basic coconut masala has these spices along with tamarind for that slight tang. For Beans Batata sukke, just boil and cook the veggies, stir into the coconut masala and temper with mustard seeds and curry leaves to complete the dish!

If you like your dish slightly sweet, stir in a teaspoon or more of jaggery along with salt.

It is a perfect satvik dish which has no onions or garlic, is vegan, gluten free and totally plant based; a simple, yet amazingly delicious Konkani style coconut curry which you can make with any vegetable you like or have. Simple and yum isn’t it?

Serve with rice and dal or use as a side dish with rotis, parathas, puris etc.

Do make this for your next meal and give a thumbs up to simple home cooking Indian style!

Enjoy and Happy Eating!

Interested in exploring more such Konkani coconut based curries? Then do check these out:

• Soorna Koota (with methi/fenugreek seeds and hing)
• Ashgourd/Wintermelon Pulikoddel (using a bunch of spices with roasted coconut)
• Pomegranate Peel Kadi (with cumin and black peppercorns)

Lets get to the satvik curry shall we?

STEP-WISE INSTRUCTIONS TO MAKE ALASANDE BATATA SUKKE:

Wash yard-long green beans, trim the ends and cut into 1 inch pieces. If tender and fresh, they will cut easily. But if they are tough or already have small beans in them, shell and use the tender beans inside.

Wash, peel and cut potatoes into long pieces.

Once the vegetables are cut and ready, boil in water (just enough to cover the vegetables) until cooked and soft; if needed, use the pressure cooker. Pressure cook for just one whistle.

Meanwhile, prepare the coconut sukkhe masala/paste.

TO MAKE THE SUKKHE COCONUT MASALA:

Roast the coriander seeds and urad dal in a little oil (about ½ tsp) until aromatic and the lentils are light golden yellow; a few seconds, stirring constantly.

In a blender, made a paste (using a little water) of coconut, roasted dry red chilies, roasted mixture of coriander seeds/lentils and tamarind (paste or fresh tamarind).

Transfer the coconut paste into the cooked green beans and potatoes pan and give it a good stir.

Add salt to taste and a bit of jaggery;  bring to boil and once it comes to a boil, simmer for 5 to 7 minutes.

As the sukke is simmering, prepare the tempering/seasoning.

TO MAKE THE TEMPERING:

Heat coconut oil in a small saucepan and once hot, add mustards seeds.

As soon as the seeds splutter and crackle, stir in curry leaves and pour over the simmering curry.

Mix well and remove from heat.

Serve hot, mildly spiced Alasande or Yard-long Beans and Batata Sukkhe as a side dish with a simple dal and steamed rice or even use it as a dip for parathas, rotis, puris etc.!

Enjoy foodies and Happy Cooking/Eating!

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I am sharing this with the Facebook group "Food for Feast" where like minded food bloggers share theme based dishes every month. This month's theme is "satvik recipe" and no, onion-no, garlic Alasande Batata Sukke made with fresh coconut and veggies is my contribution to the theme.

Also, Join the party at Angie's FiestaFriday along with co-host Molly @FrugalHausfrau

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