“Harve Kele- Mitta Gallele Saala ani Keerlu ghalnu Gashi (Raw Banana- Brine Raw Jackfruit and Bamboo Shoots Curry)” … a simple curry from GSB Konkani Saraswat Cuisine usually prepared with salt preserved veggies along with either other veggies or pulses … I have prepared with the above mentioned three and it’s fantastic, tastes best served with red boiled rice/ steamed rice … Yummilicious ….
** As mentioned on title this curry includes brined veggies (any of your choice) with addition of any fresh veggies or pulses like chano, bagado, jenavro etc. Here I have used these three in combination only ie., Harve Kele (Raw Banana), Mitta Gallele Saala ani Keerlu (Brined Jackfruit and Bamboo Shoots). Always use raw banana ie used for cooking especially Bangbale (check pic) which suits best in curries.
** Brine (salt preserve/ mitta ghallele) items are often prepared when they are available in that particular season and can be used for more than an year if taken proper precaution. I always brine raw mango, bamboo shoots, amla (gooseberry) at home while I purchase saala (raw jackfruit) from stores (Mangalore Stores). In case you do not prefer to use the same for any reason of your own you can use fresh ones too.
** Here is my recipe for “Harve Kele- Mitta Gallele Saala ani Keerlu ghalnu Gashi (Raw Banana- Brine Jackfruit and Bamboo Shoots Curry)” … my style, tastes best served with red boiled rice/ steamed rice ….
** Ingredients :
Harve Kele/ Raw Banana/ Kacha Kela : 1 large sized
Mitta Gallele Saala/ Brine Raw Jackfruit Bulbs : 5-6 (2.5 x 1 inch sized)
Mitta Gallele Keerlu/ Brine Bamboo Shoots : 8-10 bulbs
Salt/ Meeta/ Namak : if required only
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup freshly grated.
Urad Dal/ Black Gram Split Dal : 1 tblsp
Methi/ Fenugreek Seeds : ½ tsp
Tamarind/ Chinchama/ Imly : marble sized (1 tsp)
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Oil/ Tel/ Tela : 1 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Mustard Seeds/ Sasam/ Rai : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
** Rinse and soak both Mitta Gallele Saala (Brined Raw Jackfruit Bulbs) and Mitta Gallele Keerlu (Brined Bamboo Shoots) together in plenty of water for about 5-6 hours or overnight. This helps in clearing off the excess salt content from the brine/ preserved raw jackfruit and bamboo shoots. If possible, change the soaked water by replacing with fresh water in between twice for better results. After mentioned period, drain and cut the bamboo shoots into 1 inch sized pieces and the raw jackfruit lengthwise into 3-4 pieces. Once again, rinse both bamboo shoots and raw jackfruit well and add into a pressure cooker pan.
** Note : I have used brined Keerlu/ Bamboo shoots and Saal (Raw Jackfruit) here for this recipe as I always keep them in stock. However, if you do not have them or do not want to use brined ones then you can add fresh ones too when in season as is available in your vicinity. You can skip any one out of the two too if not available.
** Note : When using brined keerlu/ bamboo shoots, the above mentioned step of soaking and changing the water a few times in between to remove excess salt becomes necessary and is a must step. Again, when using fresh bamboo shoots too soaking them for a few days in water and changing it few times becomes necessary to remove its bitterness and smell. I have shared details of brinning and will share the link to the procedure at the bottom of this recipe for reference, do browse through and check.
** Note : Though brined saala/ raw jackfruit too needs to be followed in similar lines as above before using to be used in curries, the fresh ones need not be done so. Just wash the fresh one, cut and use them in preparing the curry.
** Preparing Raw Banana : Wash, wipe dry and slice off the outer skin raw banana/ harve kele (cooking variety known as Bangbale in Konkani, *check picture posted) as thinly as possible. The skin should be sliced off as closely as possible, to do so, we hold the sharp knife and give about ½ to 1 inch thin cut from top of the banana skin and then tilt the knife and pull it away till the length end of the whole raw banana, the skin gets torn away leaving slightly the inner part of the skin intact on the raw banana.
** Note : You can check out method of peeling outer skin of raw banana from your friends or family members who know the same or if available on You Tube. Actually, this is the way the outer skin is always removed from raw bananas. It is also known as stringing method which is used for Drumsticks and French beans too.
** Once the outer skin is peeled off, cut the raw bananas into 1 inch sized cubed pieces and immediately add them into a bowl of water to avoid it being discolored. You can use 2 medium sized raw bananas if desired for this curry.
** Add the prepared and kept bamboo shoots and raw jackfruit into a pressure cooker pan in a layer. Also, drain and add the raw banana pieces in a layer on top of it. Add about 1- 2 cups of water and pressure all together on medium heat to one whistle only. Let the pressure fall on its own, when able to remove the lid, do so and let the ingredients cool a bit. Add them into a stainless steel vessel and keep it aside ready.
** For Masala to be Ground : Heat oil in a small pan, add urad dal and fry until it turns even light brown in color. Add methi seeds, fry for a few seconds, then add the red chillies and fry all together for just a few seconds. Remove and add into a mixer grinder along with coconut, tamarind and grind to a very smooth paste adding just the required amount of water. You can use veggie cooked water for grinding.
** Note : You can use any tangy taste veggies for the curry like bimbul (tree sorrel fruit), ambado (hogplum), karmbala (starfruit), kokum, kudumpali etc. However, do remember to not add tamarind (chinchama) while grinding the masala, otherwise the curry will turn out too tangy (amshe') and distasteful.
** Add ground masala to cooked veggies in vessel and mix well. Add water to bring to required gravy consistency. Bring to a rolling boil on medium heat stirring often to avoid it being stuck/ burnt at the bottom. Check and add salt only if necessary as here we have used brine keerlu- raw jackfruit which will impart some salt too. Lower the heat and continue to simmer for another 5 minutes and then remove from heat.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, add mustard seeds, when they begin to splutter add curry leaves, fry for few seconds, remove and pour over the prepared curry and mix well. Cover and keep aside for rest for 15-20 minutes for the flavours to be well infused within and its done.
** Note : Addition of urad dal to masala always thickens the curry on resting, in which case check out the consistency before serving and if desired add some boiling hot water and mix well to bring to the required gravy consistency.
** “Harve Kele- Mitta Gallele Saala ani Keerlu ghalnu Gashi (Raw Banana- Brined Jackfruit and Bamboo Shoots Curry)” is done and ready to be served. Tastes best served steaming hot with ukde sheetHa/ red boiled rice or normal white rice too. Brine veggies have a unique taste of their own which one needs to relish to know off and while some like it, some may not. Most GSB Konkani Saraswats use brine items during monsoon when access to veggies become difficult with heavy rains or water clogging. In my home, I always have them in stock and use all round the year, I guess one needs to develop the taste for such dishes and with time will begin to love them too.
** If Bamboo Shoots/ Keerlu is available and you would like to know details on brine/ salt preserving of the same, then you can check out the same in the link shared below … it includes deails with step by step pictures for reference ….
** Also sharing link below to method of brining of “Saala/ Raw Jackfruit Bulbs” which again, you may follow if available in your vicinity ….
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