“White Beans ~Raw Jackfruit ~ Sorrel Tree fruit Curry / Tingalavro ~ Kadgi ~ Bimbul Ghalnu Gashi” … A delicious Konkani Saraswat curry served with Rice / Roti / Idly / Dosa ... Whichever you choose ... Enjoy … yummy yumz ….
** Gashi is a very common and 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) / white beans 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 both veg and non-veg dishes from either the addition of tamarind, ambado / hogplum, star fruit, bimbul, kokum etc. I have already posted many different types of Gashi before. Please do go through other gashi items in the Blog using Search option and try out the various options that you and your family would love to relish.
** For the Recipe ......
** Wash and soak 2 cups of white beans / tingalavro in plethy of water for 8 hours or overnight. Then wash it again and put it in pressure cooker along with water and pressure cook on medium heat for 2 whistles. The cooking time depends on the white beans as some cook faster while some take about 4 pressure cooker whistles to get cooked. Be careful on this one as overcooking will make the beans mushy and loose taste. You can always cook again if you find the beans uncooked. Once you come to know the exact period needed for the beans available in your vicinity then stick to that procedure. Also note that the level of water added into the pressure cooker should be about one inch above the level of beans in the cooker. Do not add more nor too less. Keep this cooked and ready aside.
** Now to cut the raw jackfruit : 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 removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water. Now put Put the jackfruit pieces in a pressure cooker pan with water. The level of the water should be slightly 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.
** For Masala too be ground : Grind to a fine paste 2 cups of freshly grated coconut, 8-10 Red kashmiri chillies to a smooth paste. Do not use more water. The masala should be very fine. Please add on a marble sized tamarind while grinding the masala if you do not have access to any sour fruits / veggies that are added to the curry. Here I have used sorrel tree fruit / bimbul / bimbli a sour fruit that is added to curries in southern parts of India. You can add in even ambado (Hog Plum) / karmbal (Star Fruit) etc. in place of the same. Note that addition of tamarind is must if these are not available.
** Add the pressure cooked white beans and raw jackfruit into a thick bottomed vessel. Do not add all the cooked water in one go. Remove and add the masala to the cooked ingredients in the vessel and mix well. Add in cooked water as much is necessary to bring to required gravy consistency. Add in the bimbul / sorrel tree fruit cut into pieces, salt to taste and mix well. Cook on medium flame till it comes to a boil. Lower the heat and simmer for 5 minutes. The bimbul will have cooked by then. Remove and keep aside.
** For tempering: Heat 1 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.
** “White Beans ~Raw Jackfruit ~ Sorrel Tree fruit Curry / Tingalavro ~ Kadgi ~ Bimbul Ghalnu Gashi” is done and 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 / dosas, I enjoy eating them for lunch instead of breakfast with some curry like gashi. The combination of the Idly / Dosa and Gashi is really awesome, do give it a try, I assure you will love it.
** For more details and pictures on Gashi Curries, Please check on the link given below ....
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