Ingredients:
* 1/2 Kg Surna
* Grated coconut 1/2
* 5-6 Byadgi red chilli
* 5-6 guntur red chilli (optional)
* 2 tea spoon mustard seeds
* 1/2 tea spoon fenugreek seeds/methi seeds
* 1/2 tea spoon turmeric powder
* small piece of hing
* Medium size tamarind
* oil
* salt
Preparation:
* Clean and cut the surna into small cubes
* Add 1 tea spoon of salt to these cut cubes and mix it well and keep it aside for 20 minutes.
* After 20 minutes squeeze the excess water from the surna and discard the salt water and dont wash the surna with water again.
* On a thick bottom pan take 2 table spoon oil and roast these surna cubes untill they are cooked and golden brown in colour and crispy in texture. Keep it aside.
* In a tadka pan add some oil, 1 tea spoon mustard seeds, small piece of hing, 1/2 tea spoon fenugreek seeds (methi seeds) and fry till methi seeds turn red.
* In a mixi jar take grated coconut, red chillies (byadgi + guntur), medium size tamarind, turmeric powder and grind to smooth paste/masala.
* Now add the fried tadka items into this masala and pulse for two rounds in the mixi again.
* In the kadai add 1 table spoon oil, add 1 tea spoon mustard seeds, after the mustard seeds splutters, add the masala and very little water and cook this masala until it thickens. Add salt carefully as the surna also has salt in it.
* Once the gravy/masala thickens add the fried surna cubes and mix it well and cook for 2-3 mintues more and switch off the gas flame.
* Surna sukke is ready to be served.
Special Tips:
Dont add more water while preparing this dish, use very little water while cooking the gravy.
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