Soyi Bajjunu Gashi with Jeevi Kadgi- Batato- Bibbo- ani Bikkanda (Breadfruit- Potato- Tender Cashew Nuts- Jackfruit Seeds Curry.

"Soyi Bajjunu Gashi with Jeevi Kadgi- Batato- Bibbo- ani Bikkanda (Breadfruit- Potato- Tender Cashew Nuts- Jackfruit Seeds Curry" ... this is a traditional dish from GSB Konkani Saraswat Cuisine that's a favorite of all ... the masala added to the curry here is prepared by roasting the coconut to brown ... an aromatic- tasty dish served during meals ... Yummilicious ....

** As mentioned on title this is traditional dish that needs a little bit of patience to be prepared coz. of the time it needs. Here the coconut added for grinding the masala is roasted evenly until brown on slow heat which does take time. The veggies added too should be cooked perfect without being overdone. This dish can be prepared with different veggies in combinations while the masala remains the same. I have already posted similar dish in the Blog before so do check it out if desired. 

** Here is my recipe for "Soyi Bajjunu Gashi with Jeevi Kadgi- Batato- Bibbo- ani Bikkanda (Breadfruit- Potato- Tender Cashew Nuts- Jackfruit Seeds Curry" ... My style .... do try it out, and enjoy with family ....

** For Masala : Heat 1 tblsp of oil (tel/ tela) in a kadai, when hot add in 1 tblsp of urad dal (black gram dal) and fry it is colour changes slightly, then add in 2 tsp of coriander seeds (kothimbir/ dhania) and further fry for just a minute.

** Add in 1 heaped cup of finely grated fresh coconut (soyi/ nariyal), lower the heat to medium and fry all together until the coconut turns 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 (kumte mirsanga/ byadgi mirchi) or any other dry chilly that your use in home and fry for another 2-3 minutes until thoroughly heated. Remove from fire and allow it cool to room temperature. 

** Once its cools down add in a small marble sized tamarind (chinchama/ imly) and grind all together 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/ jeevi kadgi as closely to the fleshy part as possible. Cut them into large triangular chunks of about 2 inch in size after removing the center sticky pith. Soak it in water and keep it aside ready.

** Peel of the outer skin of 2-3 medium sized potatoes (batati/ aloo) and then cut them also into big cubes, almost the same size as that of jeevi kadgi. Keep this also soaked in water separately aside ready. 

** Peel of the skin of 10-12 Bikkanda/ Jack fruit seeds and crush it with a weight or heavy stone, we just need to mash it a little bit. Wash and soak some halved cashew nuts in warm water for 2-3 hours and ten drain it off and keep it ready aside. 

** Note : You can use frozen Jack fruit seeds if preparing this curry when they are not in season. For the method of freezing Bikkanda/ Jack fruit seeds when in season check out the link shared at the bottom of this recipe. 

** In a pressure cooker pan, first add cashews in a layer, then potatoes and finally the bread fruit pieces. Add in about 1 cup of water and pressure cook to 1-2 back to back whistles. Remove and let rest aside for just 5 minutes.

** Slowly release the pressure with the help of tongs and open 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.

** Add the ground masala in a thick bottomed kadai along with half cup of water, mix well and bring to a boil on medium heat, stirring often. Lower the heat to minimum, add salt (namak/ meeta) to taste and mix well and continue to cook.

** Add in the cooked breadfruit, potatoes, cashew nuts, jackfruit seeds to the masala in vessel and mix well. Check out the consistency and if need add water and mix well. Cover and cook until you see bubbles appear on top of the surface. 

** Do keep stirring in between to avoid the curry being burnt at the bottom. When all the ingredients have been thoroughly cooked and done remove from fire and keep it aside covered while we prepare the seasoning.

** For Seasoning/ Tempering/ Tadka/ Pannaka : Heat 1 tblsp coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add 1tsp mustard seeds (rai/ sasam), when they splutter add 10-12 curry leaves (kadipatta/ karbevu) and fry for a second.  

** Remove and pour the seasoning over the prepared and kept curry and mix well. Cover and let rest for some time say for 20-30 minutes for the flavors to seep in. If the curry thickens on resting, add some hot water and mix well before serving.  

** "Soyi Bajjunu Gashi with Jeevi Kadgi- Batato- Bibbo- ani Bikkanda (Breadfruit- Potato- Tender Cashew Nuts- Jackfruit Seeds Curry" is done and ready to be served. In Konkani Saraswat homes it is served during meals with dalitoy (spiced dal) and sheetha (rice) and it is one of the best combinations, tastes awesome.

** This is a unique aromatic flavored curry that as I mentioned in details can be prepared with veggies or whole pulses like chana too. I am sure it will loved by all at home, if you do not want to relish it with rice- dal for any reason, then you can serve it with roti/ parathas too, in which case you can cut the veggies to slightly smaller pieces. 

** Note : Usually fresh tender cashew nuts available when in season that is during summer is used here or the same available after sun drying is soaked, peeled and used. However in city it is difficult to get bibbo, so readily available cashew nuts are used. In case you have them check out the picture added above for reference.

** Note: I have added tamarind (chinchama/ imly) for this curry while grinding the masala. However in case ambado (hogplums) or bimbul (tree sorrel fruit) are available in your vicinity or when they are in season you can add them in which case do not add tamarind while grinding the masala. Just add either ambado or bimbul while the masala is being cooked before adding veggies. You can just slice off the edges of bimbul, cut them horizontally or 3 pieces while for ambado slice of the stem side and them crush it with heavy wt to add on. I have shared quite a few recipes with addition of them in curries elsewhere in this Blog, just use search operation for reference.

** You can always freeze jackfruits seeds when in season and use them all through the year if desired too. Sharing a link below to the "Method of Deep Freezing of Bikkanda/ Jackfruit Seeds", Please check out if need be….

http://gayathrifoodbytes.blogspot.com/2014/12/frozen-jackfruit-seeds.html