Petitchef

Raw / tender jackfruit curry ( ponsa gashi in konkani / saraswat cuisine )

Dessert
4 servings
10 min
40 min
Very Easy

Ingredients

Number of serving: 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


For Seasoning:

1 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1 spring curry leaves

Preparation

  • 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:
    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.

Photos

Raw / Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine ), photo 1Raw / Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine ), photo 2




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