“Chano- Jeev Kadgi- Ambade Udid Methi (Gashi)/ Whole Bengal Gram- Breadfruit- Hogplum Curry)” … Udid- Methi Gashi is a common curry from GSB Konkani Saraswat Cuisine; this is a medium spiced curry that can be prepared in various combinations to be served during meals with rice … here I have included jeev kadgi which is in season now … 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. However, I need to mention here that there is a minute difference with gashi and udid methi gashi as goes the later by its name. While gashi is simple masala with coconut- tamarind- red chilly, uddi methi gashi includes the mentioned two spices, which is fried and added while grinding masala. In my home, I often prepare Gashi with any pulses or seasonal veggies along with pulses, as we love to savor them with rice during meals. Tart tasting veggies mentioned below can be added in place of tamarind while grinding masala.
** As I mentioned this is a medium- spiced curry, so do not increase the spice level as it loses out on the taste. Udid Methi Gashi is more so cooked in north kanara and Goa places than in southern parts and it is only after marriage and settled in Mumbai that I came across this recipe from my husband’s aunt and since I game to when it comes to trying out variations in preparation of dishes, I went ahead and just loved the aromatic taste it imparts to the curry. 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 “Chano- Jeev Kadgi- Ambade Udid Methi (Gashi)/ Whole Bengal Gram- Breadfruit- Hogplum Curry)” … my style …
** Ingredients :
Chano/ Whole Brown Bengal Gram : 1 cup
Jeev Kadgi/ Nirphanas/ Jeegujje/ Breadfruit : 1 medium sized.
Ambado/ Hogplum/ Amtekayi : 3-4 medium sized
Jaggery/ Goda/ Bella/ Gud/ Gur : 1-2 tblsp grated (Optional)
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
** 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 Chano/ Whole Brown Bengal Gram 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 add into a pressure cook pan with enough water say about 2 inches above the level of chano. Cook on medium heat to 3-4 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 chano is cooked if not pressure cook again for another few whistles.
** Note : Usually brown chano takes 4-5 whistles to cook and somehow never overcooks, however be careful. We need Chano 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 or separately prepare saar/ saaru using the same (check my posts).
** 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 have 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 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 methi seeds, 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, mix in haldi powder, add into mixer grinder along with coconut, and grind to a fine paste adding little bit of water.
** Note : While grinding masala you can use chano 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. Here I will be using hogplum/ ambado so I have not added tamarind.
** 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 chano water which we kept aside for cooking purpose here. Lower the heat, cover and cook, mixing a few times in between until 80% done. Now add the pressure cooked Chano (Whole Brown Bengal Gram), ambado (hogplum), ground masala and mix well.
** Check and add required amount of water/ chano cooked water if any and mix well 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, grated/ powdered jaggery (optional; I have not added) and simmer for another 5-10 minutes ie until hogplums are cooked. Stir well in between to avoid being burnt, also add water if required to maintain consistency.
** Note : Do not skip adding jaggery 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. However, I must mention that addition of jaggery (goda/ bella) is optional, and if in your home like mine sweeter tasting curries are not preferred or for any reason you are avoiding sugar/ jaggery then you may skip it, I do sometimes like here, don’t worry the curry will still taste great.
** 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.
** “Chano- Jeev Kadgi- Ambade Udid Methi (Gashi)/ Whole Bengal Gram- 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 is the way we prefer it in my home. However, gashi tastes equally good if served with roti/ parathas, Idly, Khotto, Ramdan etc. and in my home, we love these combos too. I always keep aside some curry to be served along with dosa/ idly for breakfast next day. If you love amchi food then do try this curry and enjoy with your family and friends sure to be loved by all.
** Jeev Kadgi/ Breadfruit is seasonal and is also difficult to get in all places. Luckily, I have found a source after long time and I am enjoying these dishes after a long time, the very reason why you are seeing so many recipes with inclusion of this delicious veggie. However, for any reason if it is not available in your vicinity, don’t worry, 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, recipe remaining same.
** Sharing some common links below to all “Gashi/ Chano (Whole Bengal Gram)/ 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 ....
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