"Kadgi-Vali Dentu ghalnu Gashi/ Raw Jackfruit- Malabar Stem Curry" ... When it comes to saving for tough times, women have always been wise twice as much, be it with jewelry, money or food ... I am sure all of my friends here are making the most of available resources and yet feeding yummy meals ... Hat's off to all of you who are working round the clock tirelessly for your family without cribbing ... here is a simple curry I prepared using kept aside kadgi pieces and vali dentu ... tastes great with rice ... Saving and using food wisely should be our topmost priority now ... "Swast Raho~ Swach Rakho~ Ghar me Raho~ Tabhi Toh Bachega Humara Bharat" ....
** Kadgi as known in Konkani is Raw Jackfruit that is available almost all round the world. In India it is available fresh almost for around 6 months ie almost from December to June at least in Mumbai we get it. We ambchies love this raw veggie very much and use it extensively in our cuisine. Again Vali as known in Konkani is Malabar Spinach again available in many places. In home town where people have huge ground places round their homes, this is grown too as it is a creeper sort of veggie that does not consume much place. I have posted many dishes using this veggie too so all you need to do is use the search option for both raw jackfruit and spinach in the search section and you will find them all listed.
** I am not running into more details as already mentioned in few of my posts before as time does not permit me the same under the present country situation. We are all bound at home with loads of work needed to be done and as it is not advisable to allow into homes. I have given my maid off assuring she will get her salary till things settle down and its safe for her to come home. Having back issues, I need to be very careful and do the work in caution, so it takes up most of my time. I know all of you understand as I am receiving lesser mails to now and it is fine as long as all of you are safe in your home with your family. I will be adding on the recipes as and when time permits me to do so, TC, be safe.
** Here is my simple recipe for "Kadgi-Vali Dentu ghalnu Gashi/ Raw Jackfruit- Malabar Stem Curry" … My Style …
** Cutting of Raw Jackfruit : In my locality we get raw jackfruit all cleaned and cut into huge chunks while purchasing. However, if you don’t get it, just slice off the spiked skin portion of the jackfruit and the center pith and then cut them to pieces about 1 inch in size. 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 1.5 inch sized cubes and rinse them under plenty of water. Put them in a pressure cooker pan, I have added about 20 pieces of the same. Here I have used only the Vali/ Malabar Spinach stems which I always keep aside to add to other dishes as it tastes great. I have added in about 12 pieces of 3 inches in length in a layer after washing on top of the jackfruit.
** Now add in about 1.5 to 2 cups of water and pressure cook on medium heat to one whistle only. Remove and keep aside the cooker to cool down on its own for say about 5-8 minutes. Then gently lift the weight with the help of tons releasing any pressure within if any and open the lid carefully. The raw jackfruit will have cooked however just check it with inserting a fork. Keep this ready aside.
** For Masala to be ground : Grind to a fine paste 1 heaped cup of freshly grated coconut, 6-8 Red kashmiri chillies (+/- as per your spice level) along with a small marble sized piece of tamarind to a smooth paste. Use water sparingly and only that much how much is necessary while grinding as we need a very finely ground thick masala. You can use the veggie cooked water too for grinding the masala, that is what most of us amchies do.
** Note : If you do have access to any sour fruits/ veggies like sorrel tree fruit (bimbul/ bimbli), ambado (Hogplum) or Karmbal (star fruit) you can use them in the curry too. In which case please do not add tamarind while grinding the masala. Just wash and cut them and add them along with the ground masala to the cooked veggies while boiling, they cook fast.
** Add the pressure cooked kadgi (raw jackfruit) and vali dentu (Malabar spinach stems) into a vessel along with the masala and salt to taste. Add in just enough water to bring all to a semi thick gravy consistency and bring to boil on medium heat. Once it comes to full boiling point, lower the heat to minimum and simmer for 5 minutes and then remove from fire and keep it 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.
** "Kadgi-Vali Dentu ghalnu Gashi/ Raw Jackfruit- Malabar Stem Curry" is done and is ready to be served. Gashi with pulses or veggies is a common curry prepared in Konkani homes served usually with rice but goes very well with roti too. Serve it to your family hot along with some salad/ kismuri/ veg.bhaji along with some papad or fries as an accompaniment for lunch/ dinner and I am sure they will love the curry.
** You can also serve this curry with Idly or Dosas, parathas, poori or with mildly spiced rice like veg pulav, ghee rice or any other type of rice, even khichidi, 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.
** I am sharing a common link for more details and combos of "Gashi" Curries, Please check on the link given below and you will find them in plenty, you can try that which you and your family would love to try out and relish ....
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