Raw Jackfruit is called Jeeve Ponosu in Konkani.This Ghassi is a fried coconut based masala curry prepared using raw Jackfruit and Tur dal. A very tasty and delicious Kochi GSB Konkani style fried coconut masala curry made with raw Jackfruit and Tur dal, known as Jeeve Ponsa Ghassi / Ponsa Soyi Bhajjille Gashi in Konkani, goes well with rice.
The following ingredients are needed to prepare this delicious recipe.
Ingredients:-
Ingredients:-
Tur dal. - 1/2 cup
Jackfruit. - a small piece
Dharambe sol. - a small piece [Kudampuli]
Salt. -to taste
For grinding Coconut Masala paste:-
Coconut grated. -1 cup
Urad dal. -2 tbsp
Red chillies. -10
Coriander seeds -2tbsp
Methi seeds. -8 seeds only
Turmeric powder. -a pinch
Instructions:-
1). Apply little oil on your hands and on kitchen knife and chop a small tender Jackfruit (Jeevo Ponosu).Chop and remove the outer thorny skin. Then chop the tender Jackfruit into 1 and 1/2 inch length and 1 inch width pieces along with the Core part (Ponsa Mhav).
2). Wash Tur dal in water. Pressure cook washed Tur dal along with the tender Jackfruit pieces and enough water to cook for 3 whistles and keep aside.
3). Heat a kadai and add Urad dal, Coriander seeds, dry Red chillies and 8 Methi seeds.Dry roast all together till Urad dal changes to light brown and nice aroma comes.Keep aside on a plate.
In the same pan add 1/2tsp Coconut oil and roast 1cup of grated Coconut till golden brown.Then add all the dry roasted ingredients again into the kadai and mix with the roasted Coconut gratings and roast again for 2 minutes till a nice aroma comes out and switch off the flame and keep aside to cool.
When little cooled add 1/4tsp Turmeric powder into the roasted items in the kadai and mix everything well.
4). Grind all the roasted ingredients together to a very smooth paste adding 2 tbsp of water. Keep aside the ground Coconut Masala paste.
Method:-
1). In a deep bottom vessel add the cooked Tur dal and cooked Jackfruit pieces. Add 2 cup of water and boil on low flame.
2). Add required Salt and Dharambe sol (Kudum puli) into the vessel and boil for 3 minutes on low flame.
3). Add ground Coconut Masala paste into the vessel and mix with the cooked Tur dal and Jackfruit pieces.The consistency of the gravy is semi thick. You can make the gravy in required consistency by adding little water and mix everything well and boil for 3 minutes on low flame and switch off the flame.
A tasty Jeeve Ponosu & Tur dal Ghassi is ready to serve with rice.
1). In a deep bottom vessel add the cooked Tur dal and cooked Jackfruit pieces. Add 2 cup of water and boil on low flame.
2). Add required Salt and Dharambe sol (Kudum puli) into the vessel and boil for 3 minutes on low flame.
3). Add ground Coconut Masala paste into the vessel and mix with the cooked Tur dal and Jackfruit pieces.The consistency of the gravy is semi thick. You can make the gravy in required consistency by adding little water and mix everything well and boil for 3 minutes on low flame and switch off the flame.
A tasty Jeeve Ponosu & Tur dal Ghassi is ready to serve with rice.
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