Ponsa Gidigi (Kadgi) ani Chawli Dhevi Ghassi - Konkani Recipe / Tender Jackfruit and Cowpeas Curry.

Ponsa Gidigi ani Chawli Dhevi Ghassi is a very tasty and delicious Kochi GSB Konkani style coconut masala curry made with tender Jackfruit and Cowpeas and goes well with rice.A very easy to make recipe and step by step method with photos.

The following ingredients are needed to prepare Ponsa Gidigi (Kadgi) ani Chawli Dhevi Ghassi / Tender Jackfruit  and Cowpeas Curry.

Ingredients:-

Raw Jackfruit.   - a small tender.
Cowpeas.          - 3/4 cup
Dharmbya Sol. - a small piece of Kudampuli /Kerala Tamarind
Salt.                  - to taste

For grinding Coconut Masala paste:-

Grated Coconut.   -1cup (freshly grated)
Dry Red chillies   - 5
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp
Urad dal.          -1tsp
Mustard seeds. -1tsp

Instructions:-

1). Wash and soak Cowpeas [Chawli] in water overnight.

2). Apply little Coconut oil on your palms and on a kichen knife.Cut and remove the outer thorny skin of the tender Jackfruit and chop the Jackfruit into medium cubes along with Core portion (Ponsa Mhav) and keep aside.

3). Pressure cook the soaked Cowpeas and chopped Jackfruit cubes adding sufficient water for 4 whistles or till soft on low flame and keep aside.

4). Grind the freshly grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding very little water. Keep aside the ground Coconut Masala paste.

Method:-

1). In a wide bottom pan add the pressure cooked Jackfruit cubes and Cowpeas.Add required Salt, Dharmbya Sol and 2 cup of water into the pan.Boil and cook for 2 minutes on low flame.

2). Add ground Coconut Masala paste into the pan and mix with cooked Jackfruit cubes and Cowpeas.

3). The consistency of the curry is semi thick.Add water according to the consistency of the gravy.Boil and cook for 3 minutes on low flame and switch of the flame.

3). Heat Coconut oil in a pan on low flame for seasoning. Add Urad dal and saute well.Splutter Mustard seeds and saute well.Switch off the flame.

4). Pour the above seasoning into the Ghassi in the wide bottom pan.

5). Transfer the coconut masala curry to a serving bowl.

A very tasty Ponsa Gidigi (Kadgi) ani Chawli Dhevi Ghassi is ready to serve with rice.

PONSA GIDIGI ANI CHAWLI DHEVI GHASSI RECIPE-STEP BY STEP METHOD AND PHOTOS.

Tender Jackfruit /Ponsa Gidigi [Kadgi]

Instructions:-

1). Wash and soak Cowpeas in water overnight.

2). Apply little Coconut oil on your palms and on a kichen knife.Cut and remove the outer thorny skin of the tender Jackfruit and chop the Jackfruit into medium cubes along with Core portion (Ponsa Mhav) and keep aside.

3). Pressure cook the soaked Cowpeas and chopped Jackfruit cubes adding sufficient water for 4 whistles or till soft on low flame and keep aside.

4). Grind the freshly grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding very little water. Keep aside the ground Coconut Masala paste.


Method:-

1). In a wide bottom pan add the pressure cooked Jackfruit cubes and Cowpeas.Add required Salt, Dharmbya Sol and 2 cup of water into the pan.Boil and cook for 2 minutes on low flame.

2). Add ground Coconut Masala paste into the pan and mix with cooked Jackfruit cubes and Cowpeas.

3). The consistency of the curry is semi thick.Add water according to the consistency of the gravy.Boil and cook for 3 minutes on low flame and switch of the flame.

3). Heat Coconut oil in a pan on low flame for seasoning. Add Urad dal and saute well.Splutter Mustard seeds and saute well.Switch off the flame.

4). Pour the above seasoning into the Ghassi in the wide bottom pan.

5). Transfer the  Jackfruit  and Cowpeas curry to a serving bowl.

A very tasty Ponsa Gidigi (Kadgi) ani Chawli Dhevi Ghassi / Tender Jackfruit and Cowpeas Curry  is ready to serve with rice.