“Green Gram Sprouts- Raw Jackfruit Malvani Masala Curry” … when there is kirlailele moong (sporuts) and kadgi at home it always ends up being prepared into traditional mooga gashi/ curry in my home and this time I really wanted to try out something different … gave it a malvani masala touch and it turned out amazing … I am extremely happy on the out come of this curry … Yummilicious …
** Certain combination of ingredients in a curry are always followed blindly into a curry that is known to us or that which we grew up eating without given a second thought to other options. The famous curry called Mooga Gashi from GSB Konkani Saraswat Cusine is well known to all as it is one of the most important dish prepared at different occasions. I have shared the recipe in a few combinations before which you can check out using the links shared at the bottom of this recipe or using label/ search option too.
** I had both moong sprouts and raw jackfruit and I was all set to prepare gashi following day. I was just thinking about trying some new dishes when preparing of gashi following day did not appeal to me. After 4 months of back to back festive activities I am all for new spiced different types of dishes and just thought of preparing the same combination ingredients, but this time with addition of different masala for a change. The foremost thought that crossed my mind was malvani masala and the rest just followed.
** It's a pleasure to try out different dishes and when it turns perfect in taste it just increases one's desire to try out more. I have always tried to make variations to traditional cuisine which by doing so allows me to keep the basics intact. I never hesitate to try out new recipes giving a few twists here and there keeping family preferences in mind, that way l end up with delicious dishes without going way board out of the way. Go ahead and try out different types of dishes and enjoy them in your home with your family.
** Sharing my own recipe for “Green Gram Sprouts- Raw Jackfruit Malvani Masala Curry” … my style, do give it a try, tastes wonderful ….
** Ingredients :
Kirlailele Moong/ Green Gram Sprouts : 2 cups
Kadgi/ Raw Jackfruit/ Halasina Kayi : 10- 12 pieces (2 inch sized)
Tomato : 2-3 medium sized
Onion/ Piyavu/ Kanda : 2 medium sized
Coriander Leaves/ Kothambari Pallo/ Dhania : ½ cup (Leaves only)
Haldi/ Turmeric Powder : a large pinch.
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Tikkat : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 3-4 tblsp
Ghee/ Toop : 1 tblsp
** To be coarsely ground :
Garlic/ Lesun/ Losun : 6-8 flakes
Ginger/ Alle’/ Adrak : 1 inch piece
Green Chilly/ Tarni Mirsanga/ Hari Mirchi :2-3
** To be ground to fine paste :
Coconut/ Soyi/ Nariyal : 1 cup freshly ground
Malvani Masala Powder : 1 tblsp (I used store bought)
** I have used sprouted moong/ green gram which takes about 48 hours to be properly sprouted. The method of sprouting is given as a separate post to which I am sharing a link at the bottom of this recipe, please check it out if need be.
** Rinse the sprouts in a colander under running water, allow excess water to drain off, put it in a vessel with little bit of water sufficient for cooking. Cook the sprouts till done, say about 80% and keep this aside ready.
** Slice off the rough outerside skin of raw jackfruit and the innermost gummy core portion and then cut them into 2 inch sized pieces. Rinse under running water, put it in pressure cooker with a cup of water and cook to one whistle on medium heat.
** In Mumbai, we get kadgi/ raw jackfruit all cleaned and cut into large pieces as showed in picture. However, for detailed method of cutting raw jackfruit plz. refer to the link shared at the bottom of this recipe if you are new to it.
** Let the cooker cool for just 5 minutes, then release the pressure from cooker lifting the weight with the help of tongs carefully till the air is released, open the lid and leave uncovered to arrest further cooking to avoid the raw jackfruit getting overdone.
** Note : If you are not aware of the above pressure release method of cooking which needs practice and also one needs to be very careful with, you can cook the raw jackfruit pieces in vessel with addition of water too till 85% done.
** Add the ginger, garlic and green chillies in mixer grinder and grind evenly to a coarse paste WITHOUT adding water. Mix in between a few times so that all the ingredients are evenly ground, remove and keep it aside ready.
** Add freshly grated coconut and malvani masala powder into a mixer grinder, grind to a very fine paste with little bit of water, remove and keep it aside ready. I have used store bought malvani masala powder which is available easily everywhere.
** Wash, wipe dry and cut tomato into small pieces and keep it aside ready. Pick, clean, wash and finely chop the coriander leaves and keep it also ready aside. Remove the skin and finely chop the onions and keep them also ready aside.
** Heat oil in a thick bottomed kadai/ pan, when hot, lower the heat and add in the finely chopped onion and fry till they turn slightly brown in color. Add the coarsely ground ginger garlic green chilly paste along with curry leaves and fry well on low heat.
** Add haldi, red chilly powder and further fry for a few seconds, then add chopped tomato and mix well. Sprinkle some water in between frying the above ingredients if needed to avoid it getting burnt at the bottom. Cook till tomatoes are done to 50%
** Add ground malvani coconut masala and fry for another 3-4 minutes sprinkling water if necessary to avoid it getting burnt. Add coriander leaves keeping aside a handful for garnishing and about 2 cups of water and bring to a boil on medium heat
** Add cooked sprouts, raw jackfruit, salt to taste, mix well, check and add more water only if necessary to bring to a thick gravy consistency. Bring to a boil on medium heat, then lower the heat and simmer for 5-10 minutes stirring often for even cooking.
** When simmered well, remove from heat, garnish with coriander leaves kept aside, add on ghee, cover and keep it aside for 20-30 minutes for flavors to infuse and it is ready. If you find the gravy too thick while serving add some hot water and mix well.
** “Green Gram Sprouts- Raw Jackfruit Malvani Masala Curry” is done and ready to be served. Serve it hot with rice/ roti/ poori for best taste. I served it with “Crispy Bajra Methi Poori” and it was a fantastic combination. The crisp textured poori were a delight to dunk into this aromatic curry and we really enjoyed the meal very much.
** Do try out this curry, it's simple awesome and I am sure your family will love it. It’s the season of kadgi/ raw jackfruit now and there are plenty of dishes you can try out using them which are already blogged. Just browse through the common links shared below or search option and try them out in leisure.
** Note : If you have young children at home or your family prefers less spiced dishes, you can decrease the spice level as per your taste too, the taste of the curry does not differ much as spice level is always as per individual taste.
** Sharing common link to recipes of “Sprouts/ Kirlailele” below ….
** Sharing link to “Method of Sprouting/ Kirlailele” below …
** Sharing common link to recipes of “Kadgi/ Raw Jackfruit” along with a recipe link to kadgi chakko wherein there is details on cutting of kadgi/ raw jackfruit included ….
** Sharing common link to recipe of “Malvani Dishes” ….
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