Friday, 11 November 2011


Here we get lots of coconuts in our garden, but  very difficult to get single coconut climber. The coconuts started getting dried and falling off on its own. Most of the fallen coconuts had already germinated and little coconut shoots had grown out of the husk. When opened we found seeds inside, we call it MUNGO, a spongy mass inside the coconut, tastes nice.
This time we got about 10, 15 such seeds; called COCONUT APPLE. Today I simply tried a dish made of it and I thought of sharing with you all. It is very delicious and goes well with chappatis and phulkas....



Coconut apple 3.4
Onion 2 ( 1 big and 1 small)
Tomato 1 big
Cumin seeds 1/2 tsp
Coriander seeds 2 tsp
Cloves 2
Cinnamon 1 small piece
Chana masala / garam masala 1 tsp ( here I added chana masala)
Red chilli powder 1/2 tsp
Black pepper 5,6
Cashew nut bits 1/2 tbsp
Ginger finely chopped 2 tsp
Garlic finely chopped 11/2 tsp
Salt to taste


First wash coconut apple and cut into cubes.
Boil the cubes in little water till it shows its spongy  structure. Strain the water and keep aside. Preserve that strained water for adding to the curry later.

For the masala:
Chop one big onion, tomato and 1 tbsp of chopped coconut apple.
Heat kadahi and put 2-3 tsp of butter. When it is hot add cloves, cinnamon, pepper and fry for a min.. Then add jeera, coriander seeds and chopped onion. Fry  till onion changes the color. Then add chopped coconut apple and chopped tomato, saute till tomato becomes mushy.
Once it is cooled grind it to a fine paste and keep aside.


The making of curry:

Take a small onion and cut lengthwise.
Take 3 tbsp of butter in kadahi and heat it. When hot add bits of garlics, ginger and fry for a minute.
Add onion slices and fry till onions change the color.
Add cashew bits and saute another few more minutes.
Then add ground masala and fry till it is done.
Then add boiled coconut apple pieces and combine well with the masala and add that strained water to the curry. Now add chilli powder, chana masala, salt and mix well. Allow it to boil for few minutes.
In the end pour slightly beaten fresh cream on the masala curry.

It is bit sweet and spicy too. Very good combo with chappatis and phulkas.

1 comment:

venkatesh kamath said...

The coconut apple or the Mungo as its said out in Konkani is very aromatic and a wonderful creation of nature.when young we were discouraged from eating them because we were told its intoxicating.This could be only a myth as people in Kerala have many things to offer out of this white apple.
some sort of a veggie mushroom like stuff this Mungo.
Though unheard in this part of the world that a dish can even be prepared out of those coconut apples.Looks like its worth trying next time we get some apples in the first place as we hardly see many coconut palms around here.Urbanization has taken its toll.
Good to see Jaya always taking something new start with and surprising us pleasantly.