"Kadgi Hara Masala Chakko/ Raw Jackfruit Green Masala Curry" … Kabhi Kabhi Kadgi (Raw Jackfruit Bhaji) Ko Bi Ek Change Chahiye … Every vegetable has its right to be tried/ dressed differently too, Why Not?? Isn't It ??? … tried out this delicious dry aromatic green masala curry with kadgi/ Raw jackfruit just like our Amchi normal Kadgi Chakko … tastes awesome served as a side dish with chapati/ dosa/ naan/ paratha/ poori etc, … Yummilicious ...…
** It’s still the season of raw jackfruit/ kadgi and they are available in plenty. We GSB Konkani Saraswats like adding this to many curry dishes when in season. We add them to pulses along with masala, prepare pickles etc. However, the most sought after dish is kadgi chakko/ raw jackfruit dry masala. This is a semi dry dish that is loved by almost all Amchies and we relish it as a side dish with Dalitoy and Rice.
** I have tried this dish with a few other masala’s variations before and posted them in the blog and will continue to do so whenever I try out something new after all kadgi adapts very well with any masala or even when frying. I love trying out new methods or giving twists to dishes and always for the look out for new ways, after all I feel that every vegetable has its right to be presented in different styles to be relished.
** I am sure you agree all with me that man by nature is never satisfied and is always in search of something more, something different. Today I was wondering how to cook it differently, something new and tasty. It the season of coriander leaves and I had a large bundle all sorted out and kept it in the fridge. As I had to use it too, I thought why not prepare hara masala chakko and rest is history.
** Here is my very own try of "Kadgi Hara Masala Chakko/ Raw Jackfruit Green Masala Curry" recipe .... My style ....
** Ingredients :
Raw Jackfruit/ Kadgi/ Kacha Phanas : 350 gms. (after chopping to pieces)
Onion/ Piyavu/ Kanda : 2 large sized, peeled and sliced lengthwise thinly.
Coconut Oil/ Nariyal Tel/ Narlele Tela/ Tengina Enne : 3 tblsp (You can use any edible oil)
Salt/ Namak/ Meeta/ Uppu : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 2 cups freshly grated
Coriander Leaves/ Dhania/ Kothambari Pallo : 4-5 cups (leaves only)
Green Chillies/ Hari Mirchi/ Tarni Mirsang : 8-10 (+/- depending on individual)
Ginger/ Alle'/ Adrak : 1 inch piece
Garlic/ Losun/ Lehsun : 12-15 peeled large sized.
Tamarind/ Chinchama/ Imly : Small marble sized.
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlele Tela/ Tengina Enne : 1 tblsp (You can use any edible oil)
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Karbev/ Kadipatta : 8-10 fresh one's.
** To Prepare, Cut and Cook Raw Jackfruit / Kadgi :
** As I have already mentioned before to, in my other recipes, we are indeed lucky to get kadgi/ raw jackfruit all cleaned and cut into huge chunks while purchasing in Thane main market.. But if you don’t get it, just slice off the spiked outside skin portion of the jackfruit and the center pith and then cut them to pieces. You can check out on any You Tube for the procedure if need be, there are plenty out there.
** See to it that you oil your hands and the knife as jackfruit is sticky and has a rubber like liquid oozing out while cutting the same. Cut them into pieces, wash well and put them in a pressure cooker pan with enough water to cook the same.
** Again see to it that you brush some oil on the inside of the pressure cooker to prevent the jackfruit from sticking to the base of the cooker pan. Pressure cook the jackfruit to one whistle only. It does not take much time in cooking and we don’t want it too mashed up. So plz. be careful while adding the water. About one cup is more than enough.
** Let the pressure drop on its own. Once able to open the lid, do so and allow to cool a little bit. Once it has cooled down a little bit with the help of a light weight mash them all over gently. Do not make them mushy, just crush a little bit to flaky texture. We need the segments separated not ground.
** I have enclosed a picture collage for proper understanding of the final cut here ... do check it out if need be.
** For Masala to be Ground : Grind all the items to be ground into a semi coarse paste. Do not grind to a very smooth paste. It should be a little bit on coarser side at the same time all the ingredients should have been well ground with minimum water.
** For the preparation of curry : In a thick bottomed kadai heat coconut oil, add the sliced onions and fry on medium heat till they turn translucent. Now add ground masala and mix well till it is well combined. Add more water only if you find it necessary. This is a dry masala dish so do not add in much of water. Mix well and cook on medium heat till you see bubbles appearing on the surface masala.
** Now add crushed raw jackfruit along with salt to taste and mix well. The masala should just be about bind the jackfruit, that’s all. But if you find it difficult to mix, then you can add half a cup of water and mix well. Cover with a tight lid and let cook on slow fire for 7-10 mins. Keep mixing in between to avoid the masala getting stuck at the bottom. The raw jackfruit should be cooked in the masala properly. If need be, cook for another 5 minutes more before you add the tempering to the curry.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat the coconut oil, when hot add in the mustard seed, when it begins to splutter, add curry leaves. Stir well and pour it over the cooked raw jackfruit hara masala/ chakko and cover with the lid. Remove and keep it aside covered for the curry to settle down and the flavors to be infused well, say for about 20- 30 mins before serving.
** Note : I have used coconut oil. You can use any edible oil of your choice. Having said this, if you have coconut oil at home, do use the same, it gives a lovely aroma to the dish. We South Indians always add coconut oil for tempering particularly for kadgi/ raw jackfruit dishes. The choice off course is yours.
** Kadgi Hara Masala Chakko/ Raw Jackfruit Green Masala Curry" is done and ready to be served. While serving if you find the curry has thickened up a lot or is too dry, then you can add a few tablespoons of hot, water, check salt, add if necessary, mix well and it ready to be served. Goes very well served as a side dish with chapati/ dosa/ naan/ paratha/ poori or you can also serve it with Dalitoy (Spiced Tuvar Dal) and Rice though personally I it tasted great when I served with poori the next day.
** Do try out this dish for a change and enjoy with your family and friends, I am sure they will like it. I repeat we must attempt to make small changes at times in our daily routine food to make it that much more interesting. After all life is all about enjoying good food with family and friends. It is also one of the best way to lure children into eating home cooked food as they often make fuss about eating same dishes.
** You can use search option for "kadgi or Raw Jackfruit" where you will get many more dishes prepared using it or you can also click on the link given below where you will find them all back to back for easy browsing ....
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