Gidge Gashi ( Konkani cuisine of Cochin GSB )

Gidge Gashi ( Konkani cuisine of Cochin GSB )

This can be prepared with jackfruit which is tender - called “Gidgi” in Konkani and “idichakka” in Malayalam. The entire jack fruit can be used except the thick thorny outer layer, which needs to be removed. Now it is Gidgi season in Kerala & Chennai and the same is available in plenty.

Serves: 4

Ingredients

500 g tender jackfruit, cut into small pieces - 2 cm cubes - Only the thorny outer skin is removed
1 cup ( 100 g ) cooked black channa
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )

For Coconut paste:

1 cup ( 150 g ) grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth and thick paste of above ingredients with water.

Method

For black channa:

Wash and soak black channa in 2 cups water for 6 - 7 hours and pressure cook for 25 minutes ( reduce the heat to medium after 3 rd whistle and cook for 20 minutes or till done and soft ).

Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2 nd whistle and cook for 15 minutes ). Allow the cooker to naturally.

Separately pressure cook gidgi / idichakka pieces with 1/2 cup water for 2 whistles on high heat. Allow the cooker to cool naturally.

In a wide bowl, mix cooked dal, boiled black channa ( boiled black channa quantity should be less than gidgi pieces ), gidgi pieces, salt to taste and 1 kudampuli / darbyasole. Adjust the consistency with 1/2 cup water if required. Cover with a lid and cook on low to medium heat for 15 minutes.

Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes ( Do not add extra water ).

For Seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon methi ( fenugreek ) seeds
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and curry leaves. Saute for 2 - 3 minutes until fragrant. Pour the seasoning over gidge gashi and mix well. Serve with rice.

Kitchen tip:

Preparation of Jaggery: The jaggery which is available in shops contains lots of impurities and sand. What I normally do is slice the jaggery lumps, melt in little warm water and then sieve it thru very fine iron sieve. Then the solution is heated to thick consistency to get rid of the water. Store it in airtight container after it cools to room temperature for later use.