KADGI GHASHI / RAW JACK FRUIT GHASHI

Raw Jackfruit ghashi is a popular side dish in Konkani household. This preparation is made in temple festivals also. Here we don't add garlic seasoning. We add mustard seeds and curry leaves seasoning gives the special aroma of Temple feast.

KADGI GHASHI

WHAT YOU NEED:

RAW JACKFRUIT - 2 CUPS PIECES

COCONUT GRATINGS - OF HALF COCONUT

DRIED RED CHILLI - 7-8, ROASTED IN LITTLE OIL

TAMARIND - ONE SMALL GOOSEBERRY SIZE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

FENUGREEK SEEDS / METHI SEEDS - 4-5

CURRY LEAVES - 1 SPRIG

HOW TO MAKE:

FIRSTLY, PRESSURE COOK THE JACK FRUIT PIECES FOR 10-15 MINUTES. KEEP ASIDE.

GRIND COCONUT GRATINGS, ROASTED CHILLI, TAMARIND ALONG WITH LITTLE WATER TO A SMOOTH, FINE MASALA.

NOW IN A VESSEL ADD COOKED JACKFRUIT AND GROUND MASALA. 

ADD SOME WATER, MIX WELL. AND HEAT IT.

ADD SALT. CHECK THE THICKNESS OF GRAVY, ADD WATER IF NEEDED.

WHEN IT STARTS BUBBLING PUT OFF THE FIRE.

NOW HEAT 3-4 TSP OIL, WHEN IT IS HOT ADD MUSTARD SEEDS. WHEN IT STARTS CRACKLING ADD METHI SEEDS AND CURRY LEAVES. POUR IT OVER RAW JACKFRUIT GHASHI.

SERVE KADGI GHASHI ALONG WITH STEAMED RICE.