Ingredients:

• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera (cumin seeds)
• 1/4 tsp – Urad Dal
• 1 – onion, finely sliced
• 1 – big potato, cubed
• 2 – brinjals, cubed
• 3/4 tsp – salt (or to taste)
• 2 tbsp – water
• For the Coconut paste:
• 3 tbsp – grated Coconut
• 2 tbsp – Coriander seeds
• 1/2 tsp – Tamarind paste
• 3/4 tsp – Red Chilli powder
• 1 tbsp – water

Method:

1. For the coconut paste:
2. In a frying pan, dry roast coriander seeds on a medium heat for 5 mins or until fragrant.
3. Transfer all the ingredients into a mixer bowl and make a rough paste.
4. For sukke:
5. Separately boil cubed potatoes or microwave high for 6 mins with 1/2 cup water.
6. In a wide pan, heat 1 tbsp oil. Add mustard seeds. When they crackle, add jeera and urad dal. Saute for 1 minute.
7. Add sliced onion and fry till golden colour.
8. Add boiled potatoes, brinjal pieces, salt to taste and coconut paste. Sprinkle 2 tbsp water. Stir all the ingredients well.
9. Cover with a lid and cook on low to medium heat for 12 – 15 mins or until done.
10. Serve as a side dish with rice.
11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya