Jeevi Kadgi + Batato + Bibbo + Bikkanda ghalnu "Soyi Bajjunu Gashi" / Breadfruit + Potato + Cashew Nuts + Jackfruit Seeds "Fried Coconut Medium Spicy Curry" ......... A lovely and tasty Amchi dish enjoyed by all Konkani Saraswats ....
I have already posted this dish long time back but with a different combination. So I will add in only the recipe now.
Heat 1 tblsp of oil in a kadai, when hot add in 1 tblsp of urad dal and fry it is colour changes slightly, then add in 2 tsp of coriander seeds and further fry for just a minute. Add in 1 heaped cup of finely grated fresh coconut, lower the heat to medium and fry all till dark brown in colour. Do not burn the coconut, you have to fry it in medium to slow heat. Add 8-10 kashmiri red chilly and fry for 2 minutes. Remove from fire and let cool a bit. Once its cools down add in a small marble sized tamarind and grind all to a smooth paste with ½ cup of water. Do not at any point add in more water as we need a thick gravy masala for this dish.
Slice of the outer skin of breadfruit as closely to the fleshy part as possible. Cut them into large triangular chunks after removing the center sticky pith.
Peel of the skin of 2 medium sized potatoes and cut them also into big cubes.
Peel of the skin of 10-12 Jack fruit seeds and hammer it with a weight to just mash the seeds a bit.
Wash and soak some halved cashew nuts for 2-3 hours.
Take a pressure cooker pan, first add in the cashews in a layer, then the potatoes and finally the bread fruit pieces. Add in about 1 cup of water and pressure cook to 2 whistles. Remove and let rest for 5 minutes or so.
Then slowly release the pressure with the help of tongs and then remove the lid of the cooker. Let the steam pass off completely. Be careful while doing this step by staying away from the cooker. You may get hurt if the steam hits you.
But the masala in a thick bottomed kadai. Add water if necessary and bring to a boil, add salt to taste and mix well. Lower the heat to minimum and add in the cooked breadfruit, potatoes, cashew nuts and jackfruit seeds.
Mix well, if too dry you can add in some more water. Cover and cook until bubbles appear on top. Keep stirring in between to avoid the curry being burnt at the bottom. Remove from fire and keep aside.
For Seasoning: Heat 1 tblsp oil in a small pan, when hot add 1tsp mustard seeds, when they begin to splutter add 10-12 curry leaves and fry for a few minutes. Remove and pour the seasoning over the curry. Serve hot with roti/Dal-rice.
Note: I have added tamarind here you can leave out tamarind and add hogplums / bimbul during season. If adding hogplum then add them while you pressure cook itself by slicing the side of hogplum and putting them whole with skin and all. If using bimbul, do not pressure cook it, but add when you boil the curry first in the kadai, before adding in the veggies.