"Chane Gashi Kadgi Galnu / Whole Black Bengal Gram Curry with Raw Jackfruit" ... A common Amchi dish loved by all and prepared in all homes with addition of seasonal veggie ... So just enjoy ... Yumz ...
** Chane Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost in every home or during most of the functions and celebrations. These are prepared with different combinations while the main item remains the same ie. Chano / Black or White Chick Peas. Chane Gashi means a curry prepared with the addition of chana ie black chick peas along with some veggies. It can be raw jackfruit, suran, kooka / chinese potato, raw banana etc. Also the sourness to the curry can be brought in from either the addition of tamarind, ambado / hogplum, bimbul etc. I have already posted chane Gashi before but this one is with a slight variation in the addition of veggies only. Its tastes awesome so do try it out.
** I have already included this curry a few times before but with hogplum, suran, bamboo shoots, white chick peas etc. This time I prepared the same adding Black chana, so I am posting the same only for the sake of newbies who have no idea of this dish, though I am sure most of Amchies know this curry. The recipe remains the same with no changes. You can use the search option for the gashi where you will get many combinations of the same. This dish is usually prepared as per seasonal availabilities. Like when raw jackfruit is in season the same is added, when kooka is in season that is added on and so on, while suran / yam is added when none of these are available. You may choose any veggie of your choice, though I do suggest you try out all the variations as each one really gives out different aroma.
** Here is the Recipe for Chane Gashi With Raw Jackfruit ….
** Soak 1 cup whole black chana overnight or for 8-10 hours. Next day wash well and pressure cook to 4 whistles. Let the pressure drop on its own. Once cooled down open the lid, strain the cooked water and keep it aside, it can be prepared into an awesome saar. Here we only need the cooked chanas.
** Again if you do not want to prepare the cooked water into saar. Cool and add the strained water of the cooked chanas while grinding the masala and cooking the other vegetable for the curry. The curry will taste awesome, I do follow it at times.
** To Prepare, Cut and Cooking of Raw Jackfruit / Kadgi :
** As I have already mentioned before in my other recipes, In my locality we get the raw jackfruit all cleaned and cut into huge chunks while purchasing. But if you don’t get it, just slice off the spiked skin portion of the raw jackfruit and the center pith and then cut them to pieces. See to it that you oil your hands and the knife as raw jackfruit is sticky and has a rubber like liquid oozing out while cutting the same. Cut them into pieces, wash well and put them in a pressure cooker pan with enough water to cook the same.
** Again see to it that you brush some oil on the inside of the pressure cooker to prevent the jackfruit from sticking to the base of the cooker pan. Pressure cook the jackfruit to one whistle only. It does not take much time in cooking and we don’t want it too mashed up. So plz. be careful while adding the water. About one cup is more than enough. Let the pressure drop on its own. Once able to open the lid, do so and allow to cool a little bit.
** For Masala : Grind to a fine paste 1 cup of freshly grated coconut, 5-6 Red chillies, 1 tsp jeera (no need of frying), 1 tblsp of washed raw rice along with a small marble sized tamarind to a fine paste. Add the strained chana cooked water to the masala while grinding if not preparing saar out of it. The masala should be very fine and thick.
** In a thick bottomed stainless steel vessel add in the cooked chana, cooked raw jackfruit pieces and the ground masala, salt to taste and mix well. Add in water if necessary to bring to a curry consistency or the strained cooked water if need be to the same. Mix well and cook on medium flame till it comes to a boil, lower the heat and simmer for 5 minutes. Remove and keep the dish aisde.
** For tempering: Heat 1-2 tsp of oil in a small pan, when hot add in 1 tsp of mustard seed and when they begin to splutter add on 8-10 curry leaves, fry a bit and pour over curry. Cover and keep aside for 10-15 minutes for the flavors to seep in well.
** “Chane Gashi with Kadgi/Black Whole Bengal gram Curry With Raw Jackfruit” is done and ready to be served. This dish is usually served as side dish along with other dishes like dalitoy rice and other upkari, bajo etc. You can serve this dish with Idly or appo too it tastes awesome. Do try out this dish and enjoy with your family and friends.
** You can use the search option for "Gashi" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
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