“Bagado- Jeev Kadgi- Ambade Gashi (Brown Cow Peas- Breadfruit- Hogplum Curry)” … almost every GSB Konkani Saraswat is familiar with Gashi; a medium spiced curry that can be prepared in various combinations to be served during meals … you will find them in plenty in my Blog and here is another combo that tastes awesome served with rice … try it and enjoy with family … Yummilicious …
** What can I say about ‘Gashi’ that I have already not mentioned in my plenty of previous posts, you just need to try it and savor and you will know for yourself. In my home, I prepare Gashi almost twice a month with seasonal veggies along with pulses and I have shared them all here. 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 them in leisure and try out that which appeals to you and your 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 “Bagado- Jeev Kadgi- Ambade Gashi (Brown Cow Peas- Breadfruit- Hogplum Curry)” … my style …
** Ingredients :
Bagado/ Brown Cow Peas : 1 cup
Jeev Kadgi/ Nirphanas/ Jeegujje/ Breadfruit : 1 medium sized.
Ambado/ Hogplum/ Amtekayi : 3-4 medium sized
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
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
** Soak whole Bagado/ Brown Cow Peas overnight or for about 8-10 hours. Wash well and add into a pressure cook pan with enough water say about 1 inch above the level of Bagado. Cook on medium heat to 2 whistles and then switch off the gas and let rest aside. When the pressure falls on its own, open the lid and check if the bagado is cooked if not pressure cook again for another whistle.
** We need Bagado to be cooked perfect but not mashed, so be careful and do not overcook it. 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.
** Slice off the skin portion of breadfruit/ jeev kadgi/ nirphanas as thinly as possible and keep it aside. You can prepare fries out of the skin, which I have shared elsewhere in the Blog. If not desired then you can discard the same. Cut breadfruit in the center horizontally and then vertically to get four quarters out of the same. Slice off the center pith which is otherwise sticky and discard the same.
** Now cut into one inch sized pieces (equal size) and immediately add into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible and it is ready to be cooked. Here for this recipe I haved used about 3 cups of cut pieces. You may use according to your requirement.
** Wash, wipe dry Hogplums/ Ambado (depending upon its sourness add more if required). Slice sides or smash with weight and keep it aside ready.
** Note : The number of hogplums depends on its sourness, so do check and add accordingly as they differ in taste as per region.
** For Ground Masala : In a small pan heat oil, when hot add methi seeds, fry on low heat until the color changes lightly. Add jeera and fry for another minute, then add in Kashmiri Red chillies and continue frying together for a few more seconds taking care not to burn them. Remove, cool a bit and add into mixer grinder along with freshly grated Coconut and grind to a thick and fine paste using water sparingly. For grinding of the masala here too you can use bagado cooked water which is a method most of us amchies follow. Remember to add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala If not adding any tart tasting veggie to the curry.
** Add the cut jeev kadgi/ breadfruit pieces in a thick bottomed kadai along with 1 cup of water and bring to a boil. You can use the pressure cooked bagade water which we kept aside for cooking purpose here. Lower the heat, cover and cook, mixing a few times in between until they are cooked to about 80%. Now add in the pressure cooked bagado/ cow peas, crushed hogplums/ ambado, ground masala and mix well. Check and add required amount of water to bring the curry to desired consistency.
** Let the curry come to a rolling boil on medium heat stirring often and when you see bubbles appearing on surface, lower the heat to minimum, add salt to taste, mix well and continue to cook for another 5-10 minutes ie until the hogplums are cooked. Remember to stir the curry often in between to avoid it being burnt, also add in more water if required to maintain curry consistency ie to a semi thick texture.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan (you can use any edible oil), when hot add sasam/ mustard seeds, when they begin to splutter add fresh curry leaves, fry a few seconds and then pour it over the simmering curry and mix well. Remove curry from heat, cover with a lid and keep it aside for 15-20 minutes to rest for the flavors to seep in and it is ready. Check the curry consistency before serve, if too thick, you can add some boiling water, mix well and serve.
** “Bagado-Jeev Kadgi- Ambade Gashi (Cow Peas- Breadfruit- Hogplum Curry)” is done and ready to be served. Tastes best served with rice which is the staple food of South Indians and that’s the way we prefer it in my home. However, gashi tastes equally tasty if served with roti/ parathas, Idly, Khotto, Ramdan etc. and in my home, we love these combos too. Try it and enjoy with your family and friends.
** Veggies Often Included : If Jeev kadgi (Breadfruit) is not available you can replace with any other Vegetables like Suran (Yam), Kooka (Chinese Potato), Kadgi (Raw Jackfruit), Bamboo Shoots (Keerlu), Batato (Potato), Gabbo (Plantain Stem), Seemebadanekayi (chow chow) etc. along with pulses.
** Sharing some common links below to all “Gashi/ Bagado (Cow Peas)/ Hogplum (Ambado)/ Jeev Kadgi (Breadfruit)” recipes that include both Veg. and Non- Veg shared in the Blog before. Do browse through in leisure and try them as and when you desire; they all taste wonderful and are easy to prepare ....
No comments:
Post a Comment
Thanks.