“Kabuli Chano-Kadgi Udid Methi (Gashi)/ Chickpea- Raw Jackfruit Curry” … GSB Konkani Saraswat is a large community settled all round the world … the traditional cuisine be it gashi, sukke, sagle, amti, udid methi, hummana etc. are dishes that often gets recognized by the name given to them region- wise while most of the ingredients added are similar with minute difference … William Shakespeare in his play Romeo and Juliet uses a beautiful line “what’s in a name? that which we call a rose by any other name would smell just as sweet” isn’t it … we all agree that it’s the final taste of dish that matters, isn’t it??? … Yummilicious …
** I will not run into playing blame game or hurling hurtful words on names of dishes at those who take trouble to prepare and post as I find it very disheartening and irritating when people do so without even sparing a thought or probabilities while doing so. None and I strongly mean it when I say that no one can point a finger at other and convincingly say that they are 100% right when it comes to recipes or for most matters. We have all learnt from our Amma, aunts, siblings, neighbors, relatives, friends, cookery books or anybody with whom we grew up and does one mean to say they are all wrong, I wonder?
** I have often come across bitter, unwanted comments written on rising posts of my friends and it really puts me off. I mean if you cannot say something nice or that you are ignorant off, then plz. spare your thoughts and scroll down, simple isn’t it?? If you need some clarification, then go ahead and question, by all means, that is fair enough, but to insult food or a person’s effort is equal to insulting Goddess Annapurna, for in the eyes of Sri. Hari, we are all equals, each one having their own experience, their own taste, their own method, just as i mentioned in title what’s in a name, it’s always taste that matters.
** In GSB Konkani Saraswat Cuisine there are many dishes, which are actually the same but named otherwise; this is so because of the frequent migration the community went through centuries back during invasion period. They adapted a little bit of the cuisine, names, grammar, pronunciations, language all based on the region they lived in and slowly adapted to. I myself learnt a lot from food groups were I came across my community people staying in other parts of the world and realized the dishes were same with minute difference; it was just that the names of dishes referred to that differed a bit.
** Well, each one has their own thoughts and my opinion shared here is not with the intention to hurt anyone, it’s just my way of extending heartfelt appreciation for all those contributing by putting in hard work and precious time in Blogging or Vlog, be it with recipes, art, yoga, writing, singing, skits, health matters etc. It has made the world approachable by bringing us all together on one platform. I have been sharing my thoughts, stories, recipes etc. here for almost a decade and thank each one for being so helpful. Do browse through in leisure and give me a feedback if possible, it means a lot … Thank You …
** Here is my recipe for “Kabuli Chano- Kadgi Udid Methi (Gashi)/ Chickpea- Raw Jackfruit Curry” ... my style ...
** Ingredients :
Kabuli Chano/ White Bengal Gram/ Chickpea : 1 cup
Kadgi/ Raw Jackfruit/ Kacha Phanas : 10-12 pieces of about one inch each.
Jaggery/ Goda/ Bella/ Gud/ Gur : 1-2 tblsp grated
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Oil/ Tel/ Tela : 1 tblsp
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Guntur or Kumte Mirsanga/ Byadgi Mirchi : 5-6
Urad dal/ Black Gram Dal : 1 tblsp
Methi/ Fenugreek Seeds : ¼ tsp
Haldi/ Turmeric Powder : a pinch
Tamarind/ Chinchama/ Imly : small marble sized ball
** For Seasoning/ Pannaka/ Tadka :
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1-2 tblsp
** Wash and soak the Kabuli Chano/ White Bengal Gram/ Chickpea in plenty of water overnight or for about 8 hours. It will absorb water and more than double in size, drain soaked water, rinse well and keep it aside ready in a colander.
** Veggies that can be Included in preparing of Gashi: Any vegetables like Suran (Yam), Kooka (Chinese Potato), Raw Jackfruit, Jeevi Kadgi (Breadfruit), Bamboo Shoots are added to the curry along with pulses/ bean. You can add in Bimbuls, Karmbal (Star Fruit) or hogplum for sourness or just plain tamarind while grinding the masala. I have shared plenty of curry recipes in different variations with veggies and pulses elsewhere, which you will find via browsing or common links shared at the bottom of this recipe.
** For this particular recipe here I have used Kabuli Chano/ Chickpea and Kadgi/ Raw Jackfruit in combination and it also tastes wonderful.
** Now to cut and prepare the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shape of one inch sized pieces. Here I have used about 10-12 pieces for one cup of kabuli chana, you may use depending upon your requirement. Rinse under plenty of running water, drain well and keep it ready aside to be cooked.
** Note : In Mumbai the vegetable seller gives them all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. Therefore, if you are unable to understand I suggest you watch any relative, neighbor or friend when they cut them for visual learning or you can watch YouTube for the same.
** Add kabuli chano into a pressure cooker pan and then add on top in an even layer the cut jackfruit pieces. Add water, say about an inch above the level of the ingredients and pressure cook on medium heat to one whistle. Remove and let rest until the pressure falls on its own and you are able to open the lid, keep this ready aside.
** For Masala to be Ground : Heat oil in a small pan, when hot add urad dal and fry on medium heat until the color changes lightly, immediately add the methi seeds and red chillies and fry together for another minute or so. Do not burn or allow the ingredients to be browned or the curry will turn bitter. Remove and add into mixer grinder along with coconut, tamarind and grind to a very fine paste adding little bit of water.
** Note : You can use the veggies cooked water for grinding masala which is what I do as it not only curtails the usage of extra water but helps avoiding addition of excess water required to bring the curry to proper consistency. You can always add more water as required while cooking or if required once it has been left to rest.
** Add ground masala to cooked kabuli chana and kadgi in thick bottomed vessel along with salt to taste and mix well. Check consistency and add water to bring to bring to required gravy consistency. This is a semi thick textured curry, so add water accordingly and bring to a rolling boil on medium heat stirring in between till you see bubbles appearing on the surface. Now add in grated or powdered jaggery, mix well and cook on low heat for another 5-7 minutes until the curry is well cooked and done.
** Note : Do not skip adding jaggery/ goda to this curry as it adds taste to the dish. If you think it will turn the curry sweeter, trust me it will not. It blends well with the taste of methi and tastes wonderful, so do try it before you think otherwise.
** For Seasoning/ Pannaka/ Tadka : Heat coconut oil (you can use any oil) in a small pan, when hot add mustard seeds, when they begin to crackle add curry leaves, fry for a few seconds, remove and pour it over the simmering curry. Remove from heat, cover and keep it aside for the flavors to be infused well before serving. If you find the curry too thick before serving you can add some boiling water and mix well.
** “Kabuli Chano-Kadgi Udid Methi (Gashi)/ Chickpea- Raw Jackfruit Curry” is done and ready to be served. Tastes best served with rice bhakri which is my choice of serving it during meals. Off course you can serve it with rice or roti along with other dishes for lunch/ dinner too, but if you have never tried the thicker version of “Ukde Tandla (Boiled Rice) Bhakri”, with inclusion of coconut from GSB Konkani Saraswat Cuisine, then do give it a try. It tastes excellent served in combo with this dish, you can it thick or thinner as per your choice, either way it tastes great. (Recipe link shared at the bottom). Do try out this recipe and enjoy with family and friends, sure to be loved by all.
** Sharing a few links to recipe of “Ukde Tandla (Boiled Rice) Bhakri”, please follow the link shared below …
** Sharing common links to “Gashi/ Sagle/ Sukke”, similar dishes shared in the blog both Veg and Non.Veg. which also includes the various mix and match of pulses, ingredients etc. Please browse through, try them out in leisure …
** Sharing common link to “Kadgi/ Raw Jackfruit” dishes shared in the blog both which includes various mix and match of ingredients, please check through link shared below for the same and try out that which is suitable to you and your family ….
No comments:
Post a Comment
Thanks.