Green Peas (Vatana) ~ Raw Jackfruit (Kadgi) Gashi / Curry ... A typical Konkani Saraswat medium spiced curry that goes along well with Rice / Roti / Idly / Dosa ..... Whichever you choose ..... I served it with Idly .... Enjoy .......
Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost at every house or during most of the functions and celebrations. I have posted this many times with different combinations. You can prepare them with different combinations while the main item ie. any beans like Peas (dried or fresh) / Chana / Vatana / Kidney Bean / Rajma / Bagdo (Chawli) remains fixed. For Vegetarian Gashi the curry is usually prepared with the addition of any dried or fresh (in season) beans along with some veggies. It can be raw jackfruit, suran, kooka / chinese potato, raw banana or any other seasonal veggies etc. Gashi is also prepared out of fish in which case no veggies are added. Also the sourness to the curry can be brought in from either the addition of tamarind, ambado / hogplum, bimbul etc. I have already posted many different types of Gashi before but this one is with a slight variation as it is prepared using fresh tori and not the dried bean variety. Its tastes awesome so do try it out. Please do go through other gashi items in the Blog using Search option.
Shell and keep ready about 2 cups of fresh Green Peas. This does not require soaking as they are fresh veggies. In case of dried one’s which also can be used for this curry, soak them overnight in plenty of water. Wash the fresh green peas in plenty of water and keep them aside.
Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness getting stuck to the knife. The center white pith has to be remove. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water.
Put the jackfruit pieces in a pressure cooker pan with water. The level of the water should be about an inch above the jackfruit pieces in pressure cooker. Now pressure cook to one whistle on medium heat. Leave it aside for the pressure drop on its own. Once cooled down open the lid and keep this aside ready.
In a thick bottomed stainless steel vessel add in the green peas along with a cup of water and bring to boil. Once it comes to boil lower the heat to medium and cook till 75% cooked. Add in the pressure cooked raw jackfruit pieces and mix well.
For Masala : Grind to a fine paste 1 cup of freshly grated coconut, 5-6 Red chillies with a small marble sized piece of tamarind. Do not use more water. The masala should be very fine. If using any other souring agent like, bimbul, ambado (Hog Plum) etc. do not add tamarind while grinding the masala.
Remove and add the masala to the cooked peas and jackfruit pieces in the vessel and mix well. Add in water if necessary to bring to required gravy consistency. Add salt to taste, mix well and cook on medium flame till it comes to a boil. Lower the heat and simmer for 5 minutes. Remove and keep aisde.
For tempering: Heat 2 tblsp of oil in a small pan add 1 tsp of mustard seed, when they begin to splutter add in 8-10 curry leaves and pour over curry. Cover with a tight lid and keep aside for the flavours to seep into the curry well.
Green Peas ~ Raw Jackfruit Gashi / Curry is ready to be served. This curry goes very well with hot rice or roti. Serve hot along with some salad / kismuri / veg.bhaji along with some papad or fries as an accompaniment for lunch / dinner. You can also serve this curry with Idly or Dosas too, which is what I do many a times. If I have prepared Idlies, I enjoy eating them for lunch instead of breakfast with some curry like gashi. I served them with Urad Dal ~ Barnyard Millet (Varai) ~ Lapsi (Bansi Rava) Idly … another New variety of Idly I prepared on my own which tastes awesome with sambar / chutney too. But the combination of the Idly and Gashi was really awesome.