Kele Sukke ( Ethakka Thoran )

Kele Sukke ( Ethakka Thoran )

Serves: 2

You will need

1 kele ( ethakka ) - Raw and green(unripe)
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1/2 teaspoon salt ( or to taste )
2 tablespoon water

For Coconut mixture:

1/4 cup grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
4 cloves garlic (optional ), crushed

Mix all the ingredients together and keep aside.

Method

Wash and peel off the skin of Kele and cut kele into desired shape preferably diced to 1 cm cube.

In a pan, heat oil. Add mustard seeds. When they begin to pop add cumin seeds and urad dal. Saute for 2 - 3 minutes.

Add diced kele, coconut mixture, salt to taste and 2 tablespoon water ( do not add any more water ).

Cover with a lid and cook on a low heat for 12 - 15 minutes or until done and water dries up.

Serve as a side with rice. Also good with kanji ( pejje / rice porridge).