Feb 20, 2010

Raw / Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine )

Raw/Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine )

This can be prepared with jackfruit which is tender - called “Gidgi” in Konkani and “idi- chakka” 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 and the same is available in plenty.

Only care needs to be taken while cutting the jack fruit is the management of sap which comes out when it is cut. It can be really messy and sticky. Applying any edible oil on ones palms and knife before cutting the fruit will minimize this. Also, finish the cutting and cleaning process in one go. I found Pril liquid good for cleaning the knife.

Serves: 4


500 g tender jackfruit, cut into small pieces - 2 cm cubes ( including seed - bikkand )- Only the thorny outer skin is removed
1/2 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 Coconut paste:

1 cup grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth paste of above ingredients with water.


Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done.

Cover with a lid and cook chopped jackfruit pieces in boiled dal for 10 minutes ( about 1/2 done). Add kudam puli ( for sour taste ), salt to taste and cook till done.

Add coconut paste and mix well. Cook on a low heat for 5 - 8 minutes (Do not add extra water ).

For Seasoning:

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


Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 minutes. Pour this over Jackfruit curry and mix well. Serve with rice.

No comments: