Tender Jackfruit is called Gidgi in Konkani.Gidgi Gashi is a Kochi GSB Konkani style roasted coconut based tender Jackfruit masala curry. A delicious Gidigi Ghassi /Gidgi Soyi Bajjille Gessi goes well with rice.Easy to prepare recipe and step by step method with photos.
The following ingredients are needed to prepare Gidgi Gashi / Gidgi Soyi ballille Gessi.
Ingredients:-
Gidgi /Tender Jack fruit. -1medium size
Tur dal. - 3/4 cup
Raw Mañgo. - few chopped pieces
For dry grinding the roasted Coconut Masala paste:-
Grated Coconut. -1cup (matured Coconut)
Red chillies. - 9
Urad dal. - 2tbsp
Coriander seeds. - 2tbsp
Turmeric powder. -1/4tsp
The following ingredients are needed to prepare Gidgi Gashi / Gidgi Soyi ballille Gessi.
Ingredients:-
Gidgi /Tender Jack fruit. -1medium size
Tur dal. - 3/4 cup
Raw Mañgo. - few chopped pieces
For dry grinding the roasted Coconut Masala paste:-
Grated Coconut. -1cup (matured Coconut)
Red chillies. - 9
Urad dal. - 2tbsp
Coriander seeds. - 2tbsp
Turmeric powder. -1/4tsp
Instructions:-
 |
| Ponsa Gidgi / Tender Jackfruit |
1. Remove the thorny outer skin of the Gidgi /tender Jackfruit and chop into 3/4 inch wide medium pieces. Keep them in water.
2. Wash and pressure cook Tur dal along with chopped Tender Jackfruit pieces adding 2 cup of water for 2 whistles. Keep aside.
3. Roast the ingredients for dry grinding the Coconut Masala paste :-
2. Wash and pressure cook Tur dal along with chopped Tender Jackfruit pieces adding 2 cup of water for 2 whistles. Keep aside.
3. Roast the ingredients for dry grinding the Coconut Masala paste :-
1). Heat a pan and dry roast Coriander seeds on low flame till nice aroma comes. Keep aside the roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry Red chillies and dry roast till Urad dal change its colour and the Red chillies become crisp.Keep aside the roasted Urad dal and Red chillies on the same plate.
3). In the same pan add 1tsp Coconut oil and add the grated coconut. Roast the grated Coconut till golden brown. Transfer the roasted Coconut gratings on the same plate and allow to cool all the roasted ingredients..
3). In the same pan add 1tsp Coconut oil and add the grated coconut. Roast the grated Coconut till golden brown. Transfer the roasted Coconut gratings on the same plate and allow to cool all the roasted ingredients..
4). When cooled add Turmeric power and mix with all the roasted ingredients on the plate.
4. Dry grind all the above roasted ingredients to a smooth paste without adding water till oil seperates.Keep aside the dry ground Coconut Masala paste.
4. Dry grind all the above roasted ingredients to a smooth paste without adding water till oil seperates.Keep aside the dry ground Coconut Masala paste.
Method:-
1. In a wide bottom pan add the cooked Tur dal, cooked Gidgi [tender Jackfruit] pieces and 2 cup of water.
2. Add few chopped raw Mango pieces and required Salt into the pan and mix well.
3. Boil and cook on low flame till the chopped raw Mango pieces become soft.
4. Add the dry ground Coconut Masala paste into the pan.
5. Mix the ground Coconut Masala paste with the cooked Tur dal and cooked tender Jackfruit.Boil for 5 minutes on low flame.
6. When the tender Jackfruit curry becomes semi thick, mix well and switch off the flame.
7. Transfer the Gidgi Gashi / tender Jackfruit curry to a serving bowl.
A tasty Gidgi Gashi / Ponsa Gidgi Soyi Bajjille Gessi /Tender Jackfruit Curry is ready to serve with rice.
GIDGE GASHI /PONSA GIDGI SOYI BAJJILLE GESSI RECIPE
The following ingredients are needed to prepare Gidgi Gashi/ Ponsa Gidgi Soyi Bajjille Gessi.
Ingredients:-
Gidgi /Tender Jack fruit. -1medium size
Tur dal. - 3/4 cup
Raw Mañgo. - few chopped pieces
For grinding roasted Coconut Masala paste:-
Grated Coconut. -1cup (matured Coconut)
Red chillies. - 9
Urad dal. - 2tbsp
Coriander seeds. - 2tbsp
Turmeric powder. -1/4tsp
Instructions:-
1. Remove the thorny outer skin of the Gidgi/ tender Jackfruit and chop into 3/4 inch wide medium pieces. Keep them in water.
2. Wash and pressure cook Tur dal along with chopped Tender Jackfruit pieces adding 2 cup of water for 2 whistles. Keep aside.
3. Roast the ingredients for dry grinding the Coconut Masala paste:-
1). Heat a pan and dry roast Coriander seeds on low flame till nice aroma comes. Keep aside the roasted Coriander seeds on a plate.
2). In the same pan add Urad dal and dry Red chillies and dry roast till Urad dal change its colour and Red chillies become crisp.Keep aside the roasted Urad dal and Red chillies on the same plate.
3). In the same pan add 1tsp Coconut oil and add the grated coconut. Roast the grated Coconut till golden brown. Transfer the roasted Coconut gratings on the same plate and allow to cool all the roasted ingredients.
4). When cooled add Turmeric power and mix with all the roasted ingredients on the plate.
4. Dry grind all the above roasted ingredients to a smooth paste without adding water till oil seperates.Keep aside the dry ground Coconut Masala paste.
Method:-
1. In a wide bottom pan add the cooked Tur dal, cooked tender Jackfruit pieces and 2 cup of water.
2. Add few chopped raw Mango pieces and required Salt and mix well.
2). In the same pan add Urad dal and dry Red chillies and dry roast till Urad dal change its colour and Red chillies become crisp.Keep aside the roasted Urad dal and Red chillies on the same plate.
3). In the same pan add 1tsp Coconut oil and add the grated coconut. Roast the grated Coconut till golden brown. Transfer the roasted Coconut gratings on the same plate and allow to cool all the roasted ingredients.
4). When cooled add Turmeric power and mix with all the roasted ingredients on the plate.
4. Dry grind all the above roasted ingredients to a smooth paste without adding water till oil seperates.Keep aside the dry ground Coconut Masala paste.
Method:-
1. In a wide bottom pan add the cooked Tur dal, cooked tender Jackfruit pieces and 2 cup of water.
2. Add few chopped raw Mango pieces and required Salt and mix well.
3. Boil and cook on low flame till the chopped raw Mango pieces become soft.
4. Add the dry ground Coconut Masala paste into the pan.
5. Mix the dry ground Coconut Masala paste with the cooked Tur dal and cooked tender Jackfruit. Boil and cook for 5 minutes on low flame.
6. When the tender Jackfruit curry become semi thick switch off the flame.
7. Transfer the Gidgi Ghasi / tender Jackfruit curry to a serving bowl.
A tasty Gidgi Gashi/ Ponsa Gidgi Soyi Bajjille Gessi / Tender Jackfruit Curry is ready to serve with rice.
4. Add the dry ground Coconut Masala paste into the pan.
5. Mix the dry ground Coconut Masala paste with the cooked Tur dal and cooked tender Jackfruit. Boil and cook for 5 minutes on low flame.
6. When the tender Jackfruit curry become semi thick switch off the flame.
7. Transfer the Gidgi Ghasi / tender Jackfruit curry to a serving bowl.
A tasty Gidgi Gashi/ Ponsa Gidgi Soyi Bajjille Gessi / Tender Jackfruit Curry is ready to serve with rice.
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