White Chana Kadgi Gashi/ Kabuli Chana Raw Jackfruit Curry.

White Chana (Kabuli Chana) and Raw Jackfruit Gashi.

Soak 1 cup whole White chana overnight or for 8 hours. Next day wash well and pressure cook in 4 cups of water to 2 whistles. Let the pressure drop on its own, then remove the white chana, drain and keep the chana aside.

Remove the spiked outer skin of the raw jackfruit and the inner thick white stem and cut to medium sized pieces. Take about 2 cups of the pieces and wash well. Put it in pressure cooker with the drained chana water and cook to one whistle. Release the pressure gently by lifting the whistle with the help of tongs, slowly. Do not stay close to the cooker. 

The pressure should be released little by little. This is done to ensure that the raw jackfruit does not get overcooked. If not confident just put the pieces in the drained water in a wide vessel and cook till done on gas top. Once the raw jackfruit is cooked add it to the cooked chana and keep ready.

For the masala : Grind to a fine paste 1 cup coconut, 5-6 Red kashmiri chillies, small marble sized tamarind, 1 tsp jeera (no need of frying) and 1 tblsp of washed raw rice with little water. Remove and add masala to the cooked chana+raw jackfruit. Mix well, add water if necessary to bring to a curry consistency. 

Cook on medium flame till it comes to a boil. Keep stirring gently. Add salt to taste and lower the heat to minimum. Let the curry simmer for 5-10 minutes. Keep stirring in between to avoid the masala getting burnt..

For tempering: Heat 2 tsp of oil in a small pan add 1 tsp of Rai (Sasam) and 8-10 curry leaves and pour over curry. White Chane ghashi with raw jackfruit is ready. Serve hot with Rice.

Note: ** Instead of Raw jackfruit you can add suran / bamboo shoots / kooka (Chinese potato) etc. 

** You can also add hogplums (Ambado) / bimbul / karmbal (Star fruit) to the curry in which case do not add tamarind while grinding and add the above along with curry paste when boiling.