Gantiye Sukke / Theryachyo Ganti Sukke /Knotted Taro Leaves Curry is a Konkani dish made with knotted taro leaves adding hog pulm (ambade), cucumber and jackfruit seeds, goes well with rice. Gantiye Sukke recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Gantiye Sukke.
Ingrdients:-
Tender Taro leaves. -14 or Colocasia leaves
Jack fruit seeds. -12
Madras Cucumber. - 2 cup chopped
Hog plum (Ambade). -3
Salt. - to taste
For grinding the Coconut Masala paste:-
Grated Coconut. -1 cup
Coriander seeds. -1tbsp
Urad dal. -1tbsp
Red chillies. - 7
Coconut oil. - 1/2 tsp for roasting
For Seasoning:-
Coconut oil. - 1tsp
Mustard seeds. -1tsp
Curry leaves. -1tsp
Instructions:-
1). Chop the stem of the tender Taro leaves.Wash the tender Taro leaves in water thoroughly and drain water completely. Roll a taro leaf in between your palm and make a knot and insert both the ends inside the knot. Knot is called Ganti in Konkani. Make similar knots (Ganti) with the remaining Taro leaves and keep aside.
2). Cut the Madras Cucunber and remove the seeds. Chop the Cucumber into 1/2 inch cubes, wash well and keep aside.
3). Peel the outer white skin of the Jackfruit seeds. Wash well and gently crush the Jackfruit seeds with a stone and keep aside.
4). Wash the Hog plums (Ambade) and gently crush or chop into big pieces lengthwise. Keep aside.
5). Heat 1/2 tsp Coconut oil in a pan and roast Red chillies till crisp and keep aside. In the same pan add Urad dal and roast till golden colour and keep aside. Add Coriander seeds into the same pan and roast for few minutes.Switch off the flame and keep aside all the roasted ingredients on a plate and allow to cool.
6). Grind grated Coconut along with all the roasted ingredients to a smooth paste adding very little water. Keep aside the ground Coconut Masala paste.
Method:-
1). Pressure cook the knotted Taro leaves along with chopped Cucumber pieces, smashed Jackfruit seeds and chopped Hog plum adding 3/4 cup of water for 3 whistles. Transfer the cooked ingredients in a cooking vessel. Add required Salt and 1cup of water into the vessel. Mix well and boil for 2 minutes.
2). Add ground Coconut Masala paste to the cooked ingredients in the cooking vessel.Mix well and boil.
4). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry in oil for a second and switch off the flame.
5). Pour the above seasoning into the knotted Taro leaves curry/ Gantiye Sukke in the cooking vessel.
6). Transfer the Knotted Taro Leaves Curry / Gantiye Sukke to a serving bowl.
A very tasty and delicious Gantiye Sukke / Knotted Taro Leaves Curry is ready to serve with rice.
The following ingredients are needed to prepare Gantiye Sukke.
Ingrdients:-
Tender Taro leaves. -14 or Colocasia leaves
Jack fruit seeds. -12
Madras Cucumber. - 2 cup chopped
Hog plum (Ambade). -3
Salt. - to taste
For grinding the Coconut Masala paste:-
Grated Coconut. -1 cup
Coriander seeds. -1tbsp
Urad dal. -1tbsp
Red chillies. - 7
Coconut oil. - 1/2 tsp for roasting
For Seasoning:-
Coconut oil. - 1tsp
Mustard seeds. -1tsp
Curry leaves. -1tsp
Instructions:-
1). Chop the stem of the tender Taro leaves.Wash the tender Taro leaves in water thoroughly and drain water completely. Roll a taro leaf in between your palm and make a knot and insert both the ends inside the knot. Knot is called Ganti in Konkani. Make similar knots (Ganti) with the remaining Taro leaves and keep aside.
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| Tender Taro Leaves |
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| Knotted Taro Leaves |
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| Madras Cucumber |
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| chopped Madras Cucumber |
3). Peel the outer white skin of the Jackfruit seeds. Wash well and gently crush the Jackfruit seeds with a stone and keep aside.
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| peeled and gently crushed Jackfruit seeds |
4). Wash the Hog plums (Ambade) and gently crush or chop into big pieces lengthwise. Keep aside.
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| Hog Plum (Ambade) |
5). Heat 1/2 tsp Coconut oil in a pan and roast Red chillies till crisp and keep aside. In the same pan add Urad dal and roast till golden colour and keep aside. Add Coriander seeds into the same pan and roast for few minutes.Switch off the flame and keep aside all the roasted ingredients on a plate and allow to cool.
6). Grind grated Coconut along with all the roasted ingredients to a smooth paste adding very little water. Keep aside the ground Coconut Masala paste.
Method:-
1). Pressure cook the knotted Taro leaves along with chopped Cucumber pieces, smashed Jackfruit seeds and chopped Hog plum adding 3/4 cup of water for 3 whistles. Transfer the cooked ingredients in a cooking vessel. Add required Salt and 1cup of water into the vessel. Mix well and boil for 2 minutes.
2). Add ground Coconut Masala paste to the cooked ingredients in the cooking vessel.Mix well and boil.
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3). Boil and cook the knotted taro leaves curry for few minutes on low flame till all the ingredients in the cooking vessel mix with the ground coconut masala paste and the curry reaches to a semi dry consistency. Saute well and switch off the flame.
4). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry in oil for a second and switch off the flame.
5). Pour the above seasoning into the knotted Taro leaves curry/ Gantiye Sukke in the cooking vessel.
6). Transfer the Knotted Taro Leaves Curry / Gantiye Sukke to a serving bowl.
A very tasty and delicious Gantiye Sukke / Knotted Taro Leaves Curry is ready to serve with rice.
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