Chono & Ponsa gudhgo Dhevi Ghassi(Konkani recipe) /Chickpea & Jackfruit Coconut based Gravy.

Raw jackfruit is called Ponsa gudhgo  and Whole Bengal gram is called Chono in Konkani.Ghassi is a Konkani style coconut based masala gravy.This delicious masala curry  is prepared during important festivas and functions in GSB community.The following ingredients are needed to prepare this recipe.

Ingredients:-

Chono( Chick peas).   -1 cup[Whole Bengal gram]
Raw Jackfruit.              - a small piece of a Jackfruit.
Darmbya sol.                -1 small(Kudam Puli/ Malabar Tamarind)
Salt.                              -to taste

For grinding the Masala paste:-

Coconut grated.   -1 cup
Dry Red Chillies.  -5
Turmeric powder.  -1/4tsp

Instructions:-

Wash and soak Chono in Water for 8 hours or overnight and keep aside.

Apply little oil on hands and kitchen knife and remove the thorny skin of a small Jackfruit piece and chop into medium triangular shape pieces including the Core portion( Ponsa Mhav) and keep the pieces in water.

Pressure cook the soaked whole black gram( Chono)and chopped Jackfruit pieces along with 2 cup of Water for 4 whistles or cook them seperately till soft and keep aside.

Grind the grated Coconut,dry Red chillies and Turmeric powder to a smooth paste adding little Water and keep aside.



Method:-

In a cooking vessel add the cooked Chono and Jackfruit pieces along with cooked water and boil well.

Add Salt and Dharmbya sol and mix well and cook for few minutes.

Add the ground Coconut Masala paste and mix well and cook on medium flame for 5 minutes till the masala mix with the Jackfruit pieces and switch off the flame.

Heat oil in a pan for seasoning and add Urad dal and saute well.

When Urad dal starts to change its colour splutter Mustard seeds and saute well and switch off the flame.
Add this seasoning into the gravy in the cooking vessel and close the vessel with a lid.

A tasty Chono & Ponsa gudhgo Dhevi Ghassi is ready to serve with Rice.