Bhendya dhodak (sukke) and jola(sorghum) bhakri(rotti)

 

 BHENDYA DHODAK (SUKKE) AND JOLA BHAKRI(ROTTI)

This dhodak or sukke is made with lady finger (bhende) and potato. The gravy is made with coconut. It is a popular dish in Konkani homes. The sukke can also be made with some other vegetables like raw banana, cauliflower or plain potato etc.

Preparation time: 10 min

Cooking time: 20 min

Total time: 30 min

Servings: 2 people

 

Ingredients:

• 1.    Bhende (lady finger)- 250 gms cut into finger shape
• 2.    Potato peeled and cut into finger shape.  
• 3.    Oil- 2 tbsp
• 4.    Grated coconut ( soyi)-1 cup
• 5.    Bedgi chilli- 4 to 5
• 6.    Haldi power- ½ tsp
• 7.    Tamarind- small marble size or dried kokam pieces – 2 to 3
• 8.    Salt to taste
• 9.    Teppal (Tirphal)– 3 to 4

Preparation:

1.    Firstly, wash the lady finger in the water and dry them with a cloth.

2.    Heat the oil in a heavy bottom kadai and fry the Bhende lightly so that it should not be stick to one another.

3.    Do not over-cook them. Add chopped finger shaped potato in them and fry for some time.

4.    In between, prepare the masala. In a mixer,  grind soyi, Bedgi chilli, haldi powder and tamarind to a smooth masala. If you want to put kokam, no need to add tamarind. You can add kokam while cooking the masala with bhende.  

5.    To the semi cooked bhende and potato, add the above masala, salt to taste. Add teppal (Tirphal) pounded coarsely on a stone or can be added as whole. It is important to let the dish sit for at least half an hour. This allows the spice time to release its distinct flavour.

6.    Serve with Jola bhakri or chapati or can be served as a side dish with rice.

                          JOLA BHAKRI (SORGHUM ROTI)

Ingredients:

• 1.    Jowar flour – 1 cup
• 2.    Water – 1 ½  cups
• 3.    Salt to taste
• 4.    Ghee – 2 to 3 tsp

    Method:

• 1.    Firstly, boil the water. When it boils, add some salt and ghee. Then add jowar flour. Add the flour spoon by spoon. Then turn off the flame. Mix well.
• 2.    Allow it to cool a little. When it is still warm, knead the dough with your hands with ghee. Make it into small balls like chapati dough. If the dough is too hard, add little hot water. If the dough is watery, add little flour. Mix well.
• 3.    Dust the rolling surface. Make sure there should not be water.
• 4.    Dip the dough in the flour and flatten with a rolling pin or with the hands also. It should be thin like chapati.
• 5.    Heat the tava and put the roti on tava. Press gently with a cloth or spatula. Flip the roti and till it cooks properly. Put some ghee after removing on a plate.
• 6.    Serve hot with the Bhende dhodak or with any other bhaji.