Shallow fried breadfruit, Mezhukku puratti & Gashi
Kadachakka / Breafruit / Jeev Kadgi / Lathe Gudgo Galnu Soyi Bajjilli Gashi
Here’s the details of Gashi and recipe of Mossolu (Konkan style dry roasted coconut paste)
Serves: 3 - 4
½ piece breadfruit / lanthe gudgo / kadachakka, gently peel off the outer skin and cut into cubes or cut into desired shape and size (please pick tender gudgo)
1 kudampuli (darmbyasole)
½ teaspoon salt (or to taste)
3 – 4 teaspoon massolu
75 g tur dal (or 1 cup leftover cooked dal)
1 ½ cup water (250 ml)
(Adding dal will make the gashi thick and creamy texture)
Boil tur dal in 1 ½ cup water with oil and turmeric powder in pressure cooker for 20 minutes or till done ( reduce the heat after 2nd whistle and cook for 15 minutes ). Allow the cooker to naturally.
Breadfruit / Kadachakka / Lanthe gudgo / Jeev Kadgi
In a wide bowl, boil cooked dal (along with stock ), kadachakka pieces, salt to taste and kudampuli. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until kadachakka pieces almost cooked (gashi should be of pouring in consistency / medium thick gravy).
At this stage, add 3 - 4 teaspoons coconut paste / massolu (you can dilute massolu with 4 teaspoons water before adding. Then it will mix easily with dal) and cook on a low heat for 10 - 12 minutes (Do not add extra water) or until thickens / brown in color / fragrant. Serve with Rice / Polo / Idli / Santhan / Hittu ...