“Jeevi Kadgi- Ambade Alle’ Piyava Gashi (Breadfruit- Hogplum Ginger- Onion Curry)” … a delicious delicacy from GSB Konkani Saraswat Cuisine prepared when both veggies are in season to be served with rice during meals… here I have used mitta ghallele (brined) ambado along with different variety of jeevi kadgi available in Mumbai ... though the taste of this jeevi kadgi differs in taste, it does taste wonderful when added to curries only … Yummilicious …
** In the past few months I have shared plenty of gashi recipes with different veggie combinations, as this dish tastes great when served with rice. The reference to the recipe name gashi differs as per the region and their own cultural methods followed down generations. The masala ingredients as well as the seasoning differs from region to region and instead of arguing over the righteousness, it is best to move on with changing times without being judgmental and enjoy food the way you like it.
** For those who are new to this dish called "Alle'-Piyava Gashi", it is curry prepared either as veg or non veg with addition of ground masala to which ginger, green chilli, onion and raw coconut oil is added as seasoning. This is a very famous curry from GSB Konkani Saraswat Cuisine and is often prepared to be served with rice during meals. Though fish curry especially the one using raja (mackerel/ bangda) fish is more famous among fish eaters, others do prepare it with veggies and is equally loved too.
** As for Jeevi Kadgi (in konkani)/ Breadfruit (in English), there are plenty varieties of dishes that can be prepared with it, though the most famous is bajias/ deep fries. Breadfruit is an oval shaped seasonal veggie (picture shared) with a thin textured light green skin. The flesh within is soft and slightly sweetish in taste without any seeds unlike the larger sized ones. Almost all GSB Konkani Saraswats are familiar with this seasonal veggie that is available around 2-3 times a year in southern parts of India.
** As the variety available in southern parts is not available in Mumbai, I really cannot do much justice to this vegetable which I could otherwise have done. However, it is available in Mangalore Stores in Mumbai and needs to be booked in advance, and the stores being a little bit out of the way from my place I do not get to buy them much. Again, a different smaller variety is available in my place and I just make do with them though they neither match in taste nor texture to the ones from hometown.
** It’s definitely a tasty veggie which you must try if you can manage to buy them. These days almost everything is available online, maybe in future i will try out my luck buying it online too if available. This curry is prepared with the ones available in Mumbai and though it would have tasted much tastier with hometown ones, it is definitely not that bad to be made use off when one can’t manage to get them, well, hopefully better luck next time. I am also sharing a common link to previous jeevi kadgi post, do check them out.
** About ambado/ hogplum/ ambatekayi, I am sure you will come across plenty of recipes in my Blog as I always try to include this tart veggie to dishes in place of tamarind whenever in season. I brine it when in season and use it over a few months period later on too and here I have used brined ones for the curry. I am sharing links at the bottom to avoid repetition on same topics as mentioned earlier and if you browse through, you will find pickles, curries, brine, dals etc. added previously, do check out.
** Life is all about living a satisfactory life enjoying the best offered with family and friends and I always love to take up the opportunity of thanking my friends for always being in touch via messages and mails. It means a lot when one's hard work is appreciated and I am thankful to Sri Hari and Hari Guru for giving me such wonderful friends in my life, the journey would not have been a pleasant one otherwise. We are approaching the end of 2023 with just a month more to go, so do make the best of year and stay blessed.
** Here is my traditional recipe for “Jeevi Kadgi- Ambade Alle’ Piyava Gashi (Breadfruit- Hogplum Ginger- Onion Curry)” My Style ….
** Ingredients :
Jeevi Kagi/ Neerphanas/ Breadfruit/ Jeegujje : one small sized.
Ambado/ Hogplum/ Ambatekayi : 3-4 large sized.
Onion/ Piyavu/ Kanda : 1 large sized.
Alle’/ Ginger/ Adrak : 2 inch sized
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 5-6
** Note : I have shared picture of breadfruit/ jeevi kadgi/ nirphanas that is available in southern parts of India which is best for this curry, in the above picture ... you can use any available for this curry.
** Slice off the skin portion of breadfruit/ jeevi kadgi/ nirphanas as thinly as possible and keep it aside. You can prepare fries out of the skin which I have shared elsewhere in the Blog. If not desired then you can discard the same.
** Cut the breadfruit in the center horizontally and then vertically to get four quarters out of the same. Slice off the center pith which is otherwise sticky and discard the same. Now cut into slices of half inch or as desired but of equal size.
** Check out the picture below if new to "Jeevi Kadgi/ Bread Fruit/ Nirphanas" veggie and also the size in which it needs to be cut. Also sharing a common link at the bottom of this recipe to more recipes using the same.
** Add the cut veggies immediately into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible.
** I used a medium sized Jeevi Kadgi/ Bread Fruit/ Nirphanas for this curry, in all I had about say 3-4 cups of cut pieces. You may use according to your requirement, however do adjust the spices accordingly.
** Wash, wipe dry Ambado/ hogplums and slice sides or smash with a weight and keep it ready. We will be using them all. (In case of brine ones, soak them in water for 30 minutes, drain and then use, this step is used to remove excess salt in case of brine veggies). The number of Hogplum depends on its sourness, so check and add accordingly as they differ in taste regionwise. Here I have used the brined ones.
** For Masala to be Ground : Add freshly grated coconut and Red chillies into a mixer grinder and grind to a very fine paste using minimum water. You can use veggie cooked water while grinding the masala, which is what I do.
** Add the cut Jeevi Kadgi/ Bread Fruit/ Nirphanas into a wide stainless steel cooking vessel along with required amount of water, say about 2 cups and bring to a boil on medium heat, stirring a few times. Lower the heat and cook slightly covered until 80% done. Now add in the prepared and kept hogplums along with the ground masala and mix well. Check and add water to bring to a semi thick gravy consistency.
** Add green chillies cut lengthwise, fresh ginger cut into Julienne's/ grated and finely chopped onions along with salt to taste. Mix well and cook on medium heat till you see bubbles appearing on surface stirring in between a few times for even cooking of all the veggies and avoiding it being stuck to the bottom. Lower the heat and let cook for another 5-8 minutes until evenly cooked and done.
** Check the consistency of the gravy and if too thick add in some water and simmer the curry for another few minutes. By now the breadfruit and the hogplums will have been cooked well and absorbed the masala too. Lastly add 1-2 tablespoons of raw coconut oil to the curry and mix well. Let cook on medium heat for a minute or two and then remove from heat, cover and keep it aside for 15-20 minutes for the flavors to seep in.
** “Jeevi Kadgi- Ambade Alle’ Piyava Gashi (Breadfruit- Hogplum Ginger- Onion Curry)” is done and ready to be served. Tastes best served hot with freshly steamed plain rice during meals which is the way we Saraswat’s prefer to relish this curry. However, if desired you can serve it with roti/ parathas too in which case do remember to keep the curry consistency slightly thicken to best taste. The breadfruit chunks do taste great so if you have access to this veggie to make it a point to try out this dish or any of those shared in the blog which you can browse through via the link shared below.
** For dishes prepared using “Jeevi Kadgi/ Breadfruit” be it in way of curry, fries, chips etc. do browse through the link below and try them out ….
** You can check out the details on brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum if desired on the link shared below along with another link to recipe where hogplums can be used in curries ….
** There are many more delicious “Gashi” dishes in the blog. I am sharing a common link to the same here below, which also includes a few varieties of bitter gourd similar to this curry, you can check them out too and try out those that appeal to you and your family …. They are all tried and tested in my home and taste excellent ….
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