Wednesday, May 9, 2018

Mitta Ghallele Sallache Sukke / Brined Raw Jackfruit Dry Masala Curry

“Mitta Ghallele Sallache (Gharo) Sukke / Brined Raw Jackfruit Dry Masala Curry” … A semi dry coconut based curry prepared from brined raw jackfruits that are preserved to be prepared during monsoon time (brined raw jackfruit is store bought) … Tastes awesome with Dalitoy and Rice … Yummilicious …. 

** Mitta Ghallele Saala (Gharo) or Brined Raw Jackfruit is a traditional method that we Konkani Saraswats follow to preserve the raw jackfruit for monsoon season. These are jackfruit pieces obtained just before ripening and one should have proper knowledge of the same on selection. These are deep fried and prepared as wafers too. During monsoon venturing out become difficult, decades back in some rural areas there were no transportation facilities too and sometimes due to heavy rains or even floods people got stuck in their homes and had to do with whatever was available preserved at home. Howsoever technology advances there are certain fields where we cannot simply ignore our ancestors advanced thoughts and their methods. These are tried and tested age old methods that are followed by many of us even now. Summer month was used exclusively to prepare all things that were to be preserved for coming monsoon and winter, that is to say for almost a year. However, now they are readily available in South Indian / Mangalore stores almost all round the country during season, ie by and large around May-June. I buy them readily brined from stores as I have no access to the real ones that can be brined. But I re-brine them ie. add them back into boiled and cooled salt water to preserve them for 7-8 months as I buy them in bulk of 2-3 kgs. When selling they drain off the salt water by retaining only little bit in the pack, so the procedure has to be redone for the same to remain through the year well. 

** A Point to be remembered while using any Brined Vegetable : Brine means storing in salt water. The ratio of salt in salt water prepared for brining purpose is heavy for retaining purpose so while using the say in preparation of items, care has to be taken to see that the salt level in considerably lowered to normal eating range. Soak that much amount of the brined item that is needed in plenty of water and keep changing the water, say 2-3 times over a period of 3-4 hours. You can also keep the final stage of the same overnight. The veggies leave salt into the water and as you dispose the water and keep changing into fresh water, the salt level in the brined item gets lesser and lesser. This step should not be left out and is a must with all brined items, so please do not hurry in using brined items.Health is wealth and that much precaution should be taken when excess salt is considered which is really not good for health. Also the too salty item when added to dish makes it lack in tasty and not at all appealing to taste buds. I have included a few sannapolo, upkari, muddo etc. recipe prepared out of the same before, please use search option. This recipe was passed on to me by an old friend of mine some years back and we liked it very much. It is a semi dry curry / sukke that’s easy and goes well with dalitoy and rice, so enjoy. 

** Ingredients : 
Brined (Preserved in Salt Water) Raw Jackfruit : About 250-200 gms. 

** For Masala to be Ground : 
Coconut :1 cup freshly grated. 
Jeera / Cumin Seeds :1 tsp 
Coriander / Dhania / Kottimbir Seeds : 2 tsp 
Kashrmiri Red Chillies : 6-8 
Garlic : 2-3 cloves 
Haldi / Turmeric powder : a large pinch 
Tamarind : small half marble sized ball, say about a large pinch 
Oil : 1 tsp 

** For Tempering :
Coconut oil : 1 tblsp (Optional ~ you can use any edible oil)
Urad Dal / Black Gram Dal : 1/2 tsp 
Mustard Seeds : 1 tsp 
Curry Leaves : 8-10 fresh ones 

** Prepare the brined raw jackfruit by soaking them in water and changing the water over 6-8 hours to remove the excess content of salt in them. You can read the method written about in explanation on brining about the same. Rinse well and drain off all excess water. Cut them into strips of ¼ inch thickness and keep them ready aside. 

** Put the raw jackfruit strip in pressure cooker pan along with enough water, say about a cup of so and pressure cook on medium heat to 2-3 whistles. Let the pressure drop on its own. Once you can open the lid, do so and keep the cooked pieces aside ready. 

** Meanwhile heat the oil in a thick bottomed pan, when hot add in the garlic cut into pieces and fry for a few minutes, addin the coriander and continue frying for a few seconds, then add in jeera stir and add the haldi powder, kashmiri red chillies and fry all together for few minutes remove from fire. 

** Add the fried items into a mixer grinder and grind to a paste using little bit of the cooked raw jackfruit water if any little by little. Once the ingredients are ground to smooth paste, then add in the coconut and grind all to a coarse texture. The ingredients should be mixed well, but the paste should be slightly coarse like that of sukke masala or chakko. 

** Add the masala into a thick bottomed kadai along with the cooked raw jackfruit pieces. Mix well, add in the cooked water too, if still needed add in some water, but remember this is sukke sort of sukkha masala so be careful with addition of water. I have not added in salt at all as I felt the salt level was enough rather slightly saltish itself, if needed plz. taste, check and then add, usually its not necessary. 

** Cook all on medium heat, stirring often to avoid it burning at the bottom. Once you feel it has cooked and mixed evenly, cover with a tight lid, lower the heat to minimum and cook for a good 5-10 minutes, stirring well once of twice in between. The curry should be well heating through as this one cannot be boiled but in konkani we say shirshiraiche meaning well stirring and cooking. 

** For Tempering : Heat coconut oil in a small pan, when hot, lower the heat to medium and add in the urad dal and fry till it turns slightly in color, now add in the mustard seeds and when they begin to splutter add the curry leaves, stir for a few seconds, remove and pour over the curry. Cover and keep aside for a good 25-30 minutes. 

** “Mitta Ghallele Sallache (Gharo) Sukke / Brined Raw Jackfruit Dry Masala Curry” is done and ready to be served. Serve hot with Dalitoy or any Dal and rice as an accompaniment. Goes well with it, you can also serve with roti or parathas too, but personally best with dal-chawal. Enjoy this curry if you have acess to brined raw jackfruits with your family and friends. If not brined but you have to raw jackfruit, the variety that does not have seed with you can use them instantly too. 

** Note : Jaggery / Gud is optional and can be added a small lemon sized ball by grating it and adding it to the curry while cooking. I have not added as in my home we do not like jaggery much in masala curry, also along with this to serve I had prepared Kairi Masoor dal which was spicy-tangy-sweet so did not want to make imbalance in the food. You may add if you wish to. 

** You can use the search option for "Brined" 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. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. 

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