“Soyi Bajjunu Gashi with Jeev Kadgi- Chano- Bibbo (Breadfruit- Whole Brown Bengal Gram- Cashew Nut Curry)” … soyi bajjunu gashi is a traditional dish from GSB Konkani Saraswat Cuisine that is prepared in different combination of veggies as is available in season … here the rich taste in the masala comes from roasting the coconut evenly before grinding ... this recipe includes a combo of pulse- veggie- nut and it tastes wonderful served during meals ... Yummilicious ....
** As mentioned on title this is traditional dish that needs a little bit of patience to be prepared coz. of the time it consumes. Here coconut gratings need to be roasted evenly on low heat until browned for grinding the masala, however that is what brings about the taste and aromatic flavor to this curry. The veggies added too should be cooked perfect without being overdone especially if adding jeev kadgi (breadfruit). This dish as I mentioned on title can be prepared in different combination of veggies with or without the addition of pulses. I have shared a few dishes before were almost similar combo was used but with minute differences. I will be sharing more combos as and when I prepare them, so until then do try out this variation of soyi bajjunu gashi and enjoy with family.
** Note : For preparation of curries you can use any one of tart tasting fruit/ veggie 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 region wise. In case you do not have access to any one of them 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 the masala which is standard pattern followed in GSB Konkani Saraswat Cuisine.
** Here is my recipe for “Soyi Bajjunu Gashi with Jeev Kadgi- Chano- Bibbo (Breadfruit- Whole Brown Bengal Gram- Cashew Nut Curry)”... my style; tastes best served with rice ... do try it out, and enjoy with family ....
** Ingredients :
Whole Black Bengal Gram/ Chano : 1 cup
Jeev Kadgi/ Nirphanas/ Jeegujje/ Breadfruit : 1 medium sized.
Bibbo/ Kajjubi/ Cashew Nut : 1 cup
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tsp
Coconut/ Soyi/ Nariyal : 1 cup
Urad Dal/ Black Gram Dal : 1 tblsp
Coriander Seeds/ Kothambari/ Dhania : 2-3 tsp
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imlay : a small marble sized
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbev/ Kadipatta : 10-12 fresh ones
** Soak whole black bengal gram/ chano overnight or for 8-10 hours. Wash well and add into a pressure cook pan with enough water say about 1 inch above the level of chano. Cook on medium heat to 2 whistles then lower the heat and cook for another 5 minutes and then switch off the gas and let rest aside. When the pressure falls on its own, open the lid and check if the chano is cooked if not pressure cook again for another 2 whistles. We need the chano to be cooked perfect but not mashed.
** Note : Usually Black chana unlike the white kabuli chana takes more pressure cooking time so be careful on that front. We need soft and perfectly cooked chana, however it should not be overcooked. The time consumed in cooking usually differs from place to place depending upon the variety and the stock timmings.
** Once you are able to open the pressure cooker lid do so and let cool a bit say for 5- 10 minutes. Now strain the cooked water and keep it aside separately, you can either add this while cooking the curry/ grinding the masala or prepare a delicious saar/ saaru which is what most of us amchigele’s do. I will share a common link at the bottom of this recipe where you will find recipes to saar using the cooked water.
** For Masala to be Ground : Heat coconut oil in a kadai, when hot add in urad dal and fry until the colour changes lightly, then add coriander seeds and further fry for 1-2 minutes until evenly light browned. Add kashmiri red chilly or any other dry chilly that your use in home and continue to fry for another 2-3 minutes until thoroughly heated. Lower the heat and add freshly grated coconut and fry all together until the coconut turns brown in colour, remove and keep it aside to be completely cooled.
** Note : While frying coconut do not raise heat lest it gets burnt. This turns the taste of the curry bitter, we just need it lightly browned. When you brown it to a nice light golden brown the color of the curry turns darker shade and when lightly browned the color comes out lighter. This time I have lightly fried hence the color.
** Add fried ingredients into mixer grinder along with tamarind and grind together to a smooth paste with just the required amount of water. Do not at any point add in more water while grinding as we need a thick gravy for this dish. If you do not want to prepare saar out of the cooked water, you can use it for grinding. Again, if you are going to use any tart tasting veggie like ambado (hogplum) or bimbul (tree sorrel fruit) or any other of your choice then remember to skip adding tamarind while grinding.
** About addition of Cashew Nuts : Here you can use tarno bibbo/ tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are seasonal around the month of April- May, however they are sun- dried and stored for year round use. Cashew nuts without skin are roasted ones those that are available in almost every store all round the world and can be used easily in curries, sweets, snacks etc. you can use any desired/ available by soaking them for sometime. The skin (if using with skin one’s) has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any, I have used the skinned 25-30 cashew nuts which is a practice I have been following for decades now as it is easier.
** In a pressure cooker pan add the soaked cashew nuts with enough water say just ½ inch above the level of nuts and pressure cook on medium heat to 2-3 whistles. Remove and let rest aside and when able to open the lid do so and check if the cashews are cooked, if not you can pressure cook again for 1 whistle, usually it gets done. Remove and add it the cooked and kept chana and keep them aside ready.
** Slice of the outer skin of breadfruit/ jeev kadgi as closely to the fleshy part as possible. Cut them into large triangular chunks of about 2 inch in size after removing the center sticky pith. Add the cut pieces immediately into a bowl of water to avoid being discolored. Just before cooking put in a colander and keep it aside for a few minutes to let drain off excess water as much as possible and it is ready to cook.
** Note : I do not discard the outer skin of breadfruit/ jeev kadgi. You can cut outer skin into strips and deep fry as kurkuries/ crispies, tastes wonderful. I often prepare it and have already shared the recipe in blog, please check via common link shared at the bottom of this recipe. You can also peel off the outer skin of potatoes and cut them to one inch sized cubes and add them to the curry, it tastes lovely.
** Add the cut jeev kadgi/ breadfruit pieces in a thick bottomed kadai along with 1 cup of water and bring to a boil. (Again, here too you can add the chana cooked water if any for cooking if desired). Lower the heat, cover and cook, mixing a few times in between until they are cooked to 80%. Now add the pressure cooked and kept chana and cashew nuts and mix well. Add in the ground masala along with required amount of water if needed to bring to a semi thick gravy consistency and mix well.
** Note : If you are adding any tart tasting veggies like ambado (hogplum) or bimbul (tree sorrel fruit) or any other of your choice as mentioned above, then add them now to the curry along with the masala while cooking.
** Cook on medium heat stirring well in between until you see bubbles appearing on the surface. Add salt to taste and mix well, check the consistency of the curry and add more water only if required and mix well. Cover and cook/ simmer on low heat for another 5-10 minutes taking care to see that the curry does not stick to the bottom of kadai or gets burnt. Let the curry simmer while we prepare tempering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds. Remove and immediately pour over simmering curry and mix well. Remove the curry from heat and let rest for 15-20 minutes for the flavors to be infused well. If the curry thickens on resting, add some hot water and mix well before serving.
** “Soyi Bajjunu Gashi with Jeev Kadgi- Chano- Bibbo (Breadfruit- Whole Brown Bengal Gram- Cashew Nut Curry)” is done and ready to be served. In GSB homes it is served as a side dish during meals with dalitoy (spiced dal) and sheetha (rice) and it is one of the best combinations, tastes awesome. In some homes the texture is kept slightly thinner and is served along with rice during meals too. Either way served it tastes wonderful and is one of the favourite dishes of amchigele’s. Do try this version of the curry with addition of brown chana and enjoy with your family and friends..
** Browse through the common link shared below for more options of “Soyi Bajjunu Gashi” recipes shared in detail …
** Sharing a common link below for more options of “Chana/ Whole Bengal Gram” recipes which also includes link to Chane Saaru/ Saar …
** Sharing a common link below for more options of “Jeev Kadgi/ Breadfruit” recipes which also includes link Kurkuri/ Crispies …
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