JEEV TORI KADGI GHASHI / PIGEON PEAS RAW JACK FRUIT GHASHI

The ghashi is coconut based spicy curry. Today I prepared with tender pigeon peas, normally it is made with dried pigeon peas. I prepared it with tender ones.

TENDER PIGEON PEAS AND RAW JACK SPICY CURRY

WHST YOU NEED:

TENDER PIGEON PEAS / JEEV TORI - 1 1/2 CUPS

RAW JACK FRUIT - 10 -12 PIECES

COCONUT - 1/2 COCONUT GRATINGS

RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - 2 PIECES

SALT - TO TASTE

FOR SEASONING:

OIL - 3-4 TSP

GARLIC - 8-9 CLOVES

HOW TO MAKE:

PRESSURE COOK PEAS AND RAW JACK FRUIT ON HIGH FLAME FOR 10 MINUTES. ALLOW TO COOL DOWN.

GRIND COCONUT GRATINGS, TAMARIND AND ROASTED CHILLI TO A FINE MASALA ADDING LITTLE WATER.

NOW MIX MASALA AND COOKED PEAS AND RAW JACK FRUIT, ADD 1 CUP WATER TO MAKE GRAVY. HEAT IT ADDING SALT. ALLOW TO BOIL. PUT OFF THE GAS.

HEAT OIL IN A SMALL PAN. ADD CRUSHED GARLIC AND FRY TILL THEY ARE DARK BROWN.

POUR OVER THE GHASHI.

SERVE JEEV TORI KADGI GHASHI / TENDER PIGEON PEAS  RAW JACK FRUIT SPICY CURRY ALONG WITH RICE.