“Kirlailele Bagado- Kadgi Gashi (Brown Cow Peas Sprouts- Jackfruit Curry)” … gashi is a simple curry from GSB Konkani Saraswat Cuisine served during meals with rice … a little bit of tedious work as the sprouts here need to be skinned nevertheless one of the tastiest dishes … tastes great served with roti/ parathas/ dosa/ Idly etc. … do try it, tastes awesome … 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 gashi 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 and try them too.
** Coming to this particular curry, I must admit that I am preparing this combo ie of sprouted brown cow peas with tender jackfruit for the first time. Kirlailele Bagado (Sprouted Cow Peas) is one of our favorite pulse at home, however I have always cooked Ambat; a curry with onion tempering and somehow never got round to preparing with karbevu sasam panna (mustard seed curry leaves tempering). Today being an auspicious day, it’s NO Onion- Garlic dishes for us, so decided to prepare it with this tempering and it tastes really good, we enjoyed it with rice.
** The recipe remains the same as of other gashi dishes with very minute changes. I have added both jeera and methi seeds while grinding the masala which is a small twist to enhance the flavours. Tender Jackfruit is in season now and is available in plenty while sprouts need to be prepared ahead to which again I am sharing link at the bottom of this page, which will cover the method of doing so, a little bit tedious as you need to skin the sprouts nevertheless one of the tastiest dishes. Do try it and enjoy it with your family and friends, sure to be loved by young and old alike.
** Here is my recipe for “Kirlailele Bagado- Kadgi Gashi (Brown Cow Peas Sprouts- Jackfruit Curry)” … my style …
** Ingredients :
Kirlailele Bagado/ Brown Cow Peas Sprouts : 3 cups
Kadgi/ Raw Jackfruit/ Phanas : 12- 15 pieces of about one inch each.
Salt/ Namak/ Meeta : to taste
** Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Cumin Seeds/ Jeera : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Chinchama/ Tamarind/ Imly : small marble sized
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** I have used about approximately 2.5 to 3 cups of Kirlailele Bagado (Sprouted Brown Cow Peas) the outer skin of which is removed for this recipe. You may use as per your requirement depending upon the number of servings. I do admit that the process of removing the skin is a little bit of tedious and consumes time, so be prepared to have enough time. However, the taste of the curry compensates for all the excess workload. Remember to soak, drain and sprout them before preparing the bhaji. The sprouting procedure takes about 48 hours or so, so you need to prepare it before hand. You can check method of sprouting in the link shared at the bottom of this recipe. The sprouts then need to be soaked for a few hours to loosen the outer skin, some of them will easily slip off while the other will easily come out, a little bit time consuming, but needs to be done.
** Remove the outside spiny skin with the help of a sharp knife of Kadgi/ Raw Jackfruit. You should oil the knife a bit to avoid the stickiness on the knife. The center white pith has to be removed. Cut into triangular shaped pieces. I have used about 12-15 triangular pieces of one inch in size here. 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.
** Note : For the curry you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Wash, rinse skinned sprouted bagado and add it into a wide vessel. Add in enough water say just an inch above the level of the beans and cook on high heat until the water comes to a full boil, now lower the heat to medium and continue to cook for about 5 minutes. Wash, drain and add the jackfruit pieces, mix well and continue to cook for another 10-15 minutes or until the jackfruits are 90% done. Remember, when cooked in this procedure the sprouts will not be overcooked, however be careful.
** Note : Avoid pressure cooking method for both sprouts and jackfruit pieces for this recipe as there are high chances that it will overcook and become mushy and loose on taste. Sprouts should always retain a little bit of crispiness in texture while cooked. So cook them with water until just about done. Some cook fast while some may take more time, but trust me this is the best method to cook for perfect cooking.
** For Ground Masala : In a small pan add oil, when hot add cumin seeds and methi seeds, fry for a few seconds, then add kashmiri red chilly and fry for another few seconds. Remove and add it in mixer grinder along with coconut, tamarind and grind to a thick and fine paste using water as is necessary only.
** Note : The paste should be ground smooth in texture for best outcome of the curry and you can use the bagado- kadgi cooked water for grinding the masala too which is what we most of us amchies do, it curtails excess usage of water.
** Add ground masala to the cooked sprouted brown cow peas- kadgi along with salt to taste and mix well. Add required amount of water to bring the curry to required consistency. Cook all together on medium heat stirring often until you see bubbles appearing on the surface, lower the heat and let simmer for 5-7 minutes.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add the curry leaves, fry for a few seconds and then pour it over the simmering curry and mix well.
** Continue to simmer the curry for just 1-2 minutes on medium heat, then remove from fire and keep it aside covered for 10-15 minutes. This helps in the flavors being infused well into the curry. Just before serving check the consistency of the curry and if it is too thick, then add some boiling water, mix well and its ready.
** “Kirlailele Bagado- Kadgi Gashi (Brown Cow Peas Sprouts- Jackfruit Curry)” is done and ready to be served. This curry tastes best with rice and is served in almost every GSB Konkani Saraswat home likely during meals. However, for any reason if you do not prefer or are avoiding rice, then you can serve it with roti/ parathas/ dosa or idly too, in which case do remember to keep consistency of the curry thicker than when to be served with rice. In all a tasty curry despite needing time for removing the sprout skin, trust me it has a lovely taste that is sure to be loved by young and old alike.
** For the "Method of Sprouting Bean", Please check the link given below …
** There are plenty of “Gashi” recipes, both Veg. and Non.Veg; do browse through for more options, they are all tasty and easy to prepare …
** Sharing a common link below to all “Bagado/ Brown Cow Peas” recipes shared in the Blog, please browse through for more choice of dishes …
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