Saturday, 22 March 2014

Gabbe Sukke(Plantain stem sukka)

  • 3 cups of Gabbo/Plantain stem  cut into small cubes,
  • 1 cup of grated coconut,
  • 5 fried Byadgi red chillies,
  • 2 tablespoon coriander seeds,
  • 2 teaspoon Urad dal,
  • 1 teaspoon sesame seeds,
  • A pinch of hing,
  • 1 teaspoon mustard seeds,
  • 1 inch tamarind,
  • 2 teaspoon  jaggery powder,
  • Salt to taste.
  • 2 tablespoon cooking oil(Preferably coconut oil).


  • Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Gabbo/Plantain stem , Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).
  • Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
  • Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
  • Step 4- Add the the above, ground mixture to the pressure cooked  Gabbo/Plantain stem pieces. Mix well .Heat this for 10 minutes or until water has evaporated to form a dry curry(see picture).

Serve with Rice and Daalithoy/Saaru or chapathi.

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