Ingredients

• 1 medium sized banana

• 3 tablespoon coconut gratings

• 3 roasted red chillies

• 1 little less than a marble sized piece of tamarind

• 1/2 teaspoon coriander seeds

• 1 teaspoon urad dhal

• Both the above to be roasted in a little oil

Method

Heat oil and add the mustard seeds. Add banana cut into squares and cook with enough water with salt. Make a masala with coconut gratings, chillies and tamarind. When 3/4 done, add roasted coriander seeds and urad dhal and grind again. The masala need not be fine. Remove from mixie, add the masala and the masala water to the cooked banana. Bring to boil and simmer till the masala water is completely absorbed by the vegetable.

Procedure is the same for all sukkes. Jaggery is not added for sukkes with onion. Sukkes can be made from beans, lentils, banana etc. A little jaggery can be added for sukkes like lentil and ridge-gourd, phagil, potato and tender cashew, yam, kook, brinjals drumsticks etc.

For making cabbage and cauliflower Sukke, onions should be added. First seasoning is to be made with oil and mustard seeds. When the mustard seeds begin to splutter, add finely cut onions, and fry till light brown. Then add finely cut cauliflower or cabbage with salt and just enough water to cook. When the vegetables are cooked, add masala and a little masala water and stir till done. The curry will be tasty if stirred on a low flame after it is done