"Vatano- Kadgi- Bimbla Gashi (Green Peas- Raw Jackfruit- Tree Sorrel Fruit Curry)" ... Nostalgic memories of running behind my father with a bag dangling on my shoulder in veggie market always comes rushing in my mind whenever I go to market and see them flooded with seasonal veggies ... all I can think of are some of the yearly dishes I still need to prepare and relish ... Gashi is a simple medium spicy curry from GSB Konkani Saraswat Cuisine often served with rice during meals, a must in my home when fresh green peas- tender raw jackfruit are in season and the bonus this time was addition of bimbul which imparts a flavor of its own … tastes awesome served with Red Boiled Rice/ Idly/ Dosa/ Roti too ... Yummilicious ....
** Gashi is one of the most famous curry/ dish item from GSB Konkani Saraswat Cuisine that is prepared in almost every home on normal days as well as during festive events. In my home I prepare Gashi almost twice a month with seasonal veggies along with some pulses. I have posted plenty combos of gash recipes which you will find using search option or label section of the Blog, again I am sharing a common link at the bottom of this recipe to all “Gashi” items both veg. and non.Veg shared in the Blog, which you may browse through in leisure.
** Coming to this particular curry, as mentioned in the title this combination of curry is loved in my home especially when tender kadgi/ raw jackfruit/ phanas is available in market. I have already shared this recipe and I will share the link to it at the bottom of this recipe. Before you wonder why I then have I shared it again? I must confess that this time I have added bimbul/ bimbli/ tree sorrel fruit for that sour taste to the curry as luckily I still had a few stored in my freezer. If you have access to bimbul, then please do add them to curries, it tastes wonderful.
** Bimbul is the reason for repeating this post all over again, as I wanted to encourage those who have access to them to use them as and when possible as they too have lots of nutritional value. I have always mentioned sourness to curries can be brought by addition of ambado (hogplum), bimbul (tree sorrel fruit), karmbala (star fruit), kokum and when none of these are available you can just add some tamarind while grinding the masala. This is the standard pattern followed for most of the Konkani recipes with minute changes here and there.
** The recipe remains the same with very minute changes, one being the addition of bimbul and while the other is addition of jeera while grinding the masala. I often like to add either methi (fenugreek) seeds or jeera (cumin seeds) to gashi masala while grinding as it gives a unique taste to the curry. I am sharing both the link and recipe again here for the sake of convenience which I often do these days on request from friends who find it easier to check on recipes when needed. Do try it out when these veggies are in season and enjoy it with your family and friends.
** Here is my recipe for "Vatano- Kadgi- Bimbla Gashi (Green Peas- Raw Jackfruit- Tree Sorrel Fruit Curry)" … my style, try it, tastes wonderful ....
** Ingredients :
Fresh Green Peas/ Vatana : 2 cups
Kadgi/ Raw Jackfruit/ Phanas : 12- 15 pieces of about one inch each.
Bimbul/ Bimbli/ Tree Sorrel Fruit : 3-4 large sized.
Salt/ Namak/ Meeta : to taste
** Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Jeera/ Cumin Seeds : 2 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Shell and keep ready fresh Green Peas/ Vatana. This does not require soaking, as they are fresh veggies. In case you are using dried one’s which also can be used for this curry, soak them overnight in plenty of water and then use pressure cooker for cooking them. Wash the fresh green peas in water and keep them aside.
** Remove the outside spiny skin with the help of a sharp knife of the Kadgi/ Raw Jackfruit/ Phanas. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed. Cut into triangular shaped pieces. I have used about 12-15 pieces of one inch in size. Wash in plenty of water.
** Note : Cleaning and cutting of raw Jackfruit is something you can learn from someone who know, I learnt it from Amma, However, I do not need to do so now as luckily in Mumbai, we get cleaned and cut large chunks of tender raw Jackfruit when in season and it is very easy to further cut them required sized pieces.
** In a thick bottomed stainless steel vessel add in the shelled green peas along with the cut raw jackfruit pieces and 2 cups of water and bring to boil. Once it comes to boil lower the heat to medium and cook until 75% cooked.
** Note : I used very tender raw jackfruit, so I added it along with green peas and cooked them together in vessel with enough water. This gives perfect cooked result of both the veggies, however, if the raw jackfruit is not very tender and the seeds have been formed, then you can still use it, however you will have to pressure cook it to one whistle only as then the cooking time will vary and pressure-cooking is faster. Having said that you can always follow any method you usually use as per your convenience.
** For Masala to be ground : Roast jeera in a small kadai, add it into a mixer grinder along with red chillies, freshly grated coconut and grind to a very fine paste using just little bit of water or as necessary. Do not use more water, however the masala should be very fine, and you can use the veggies cooked water too.
** Note : For the curry you can use any souring fruit like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (starfruit) etc. and in case you do not have access to them or they are not available or again, if you do not want to use them then do add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala.
** Wash bimbul, slice off both side edges and cut them into three round pieces horizontally. If too large, you may cut them to 4 pieces. If new to bimbul/ tree sorrel fruit, then you can check out the picture on the collage for fair idea of the same.
** Remove and add the masala to the cooked peas and jackfruit pieces in the vessel and mix well. Add in water as necessary to bring to required gravy consistency. Bring to a boil on medium flame and when you see bubbles on surface, add in the cut bimbul pieces, salt to taste, mix well, lower the heat and simmer for 5-10 minutes stirring often to avoid being burnt at the bottom and for even cooking of the curry.
** Note : The bimbul/ tree sorrel fruit hardly takes time to cook, the very reason why it is added at later stage so as to avoid over cooking.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a small pan, when hot add mustard seed, when they begin to splutter add in curry leaves, fry for a seconds and then pour it immediately over the simmering curry.
** Remove, cover and keep aside the curry to rest for 10-15 minutes for the flavours to seep into the curry well. While serving if you find that the curry has thickened out, then add some hot water and salt (if required), mix well and it’s done.
** "Vatano- Kadgi- Bimbla Gashi (Green Peas- Raw Jackfruit- Tree Sorrel Fruit Curry)"is done and ready to be served. Gashi is a very common curry from GSB Konkani Saraswat Cuisine, prepared in various combinations and served with rice during meals. In my home we love to relish it with either ukde sheetHa (red boiled rice) or Idly/ dosa for meals and it tastes excellent. Again, if desired you can even serve it with roti/ poori/ parathas in which case keep the curry slightly thicker textured.
** For "Vatano- Kadgi- Gashi (Green Peas- Raw Jackfruit Curry)" recipe, in which I have not used Bimbul/ Tree Sorrel Fruit, you can follow the link given below …
** I am sharing a common link to all “Gashi” recipes shared in the Blog below, which includes both Veg. and Non.Veg, Please browse through in liesure …
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