Ponsa Chari Sukke / Raw Jackfruit Skin Dry Masala Curry

 Ponsa chari sukke / Raw jackfruit skin dry masala curry is a very tasty coconut masala curry made with raw jackfruit skin, grated coconut and spice powders goes well with rice.Raw jackfruit skin is known as Ponsa chari in Konkani.

The following ingredients are needed to prepare Ponsa Chari Sukke / Jackfruit Skin Dry Masala Curry.

Ingredients:-

Jackfruit skin.-2 cup chopped
Water.             -as required
Salt.                -to taste

For grinding Coconut Masala Paste.

Grated coconut.   -1 cup
Dry red chilly.     -8
Turmeric powder.-1/4 tsp
Tamarind. - a small

For Seasoning:-

Mustard seeds.  -1tsp
Urad dal.            -1tsp
Fenugreek seeds.-a pinch
Coconut oil.        -1tbsp

Instructions:-

1). Thinly chop and remove the thorns from outer skin of raw jackfruit. Finely chop the jackfruit skin - about 2 cup and keep aside.

2). Grind grated coconut along with dry red chillies, turmeric powder and a small piece of tamarind to a smooth paste without adding water. Keep aside the ground coconut masala paste.

Method:-

1). Heat 1tbsp coconut oil in a pan and add urad dal and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds).

2). Add finely chopped jackfruit skin, required salt and very little water into the pan and mix well. Cover and cook jackfruit skin on low flame till soft.

3). Add ground coconut masala paste into the pan and mix with the cooked jackfruit skin pieces. Cover and cook the curry on low flame for 2 minutes and switch off the flame.

4). Transfer the jackfruit skin dry masala curry to a serving plate.

Very tasty Ponsa Chari Sukke / Jackfruit Skin Dry Masala Curry is ready to serve with rice.