Kali Thori Sukkhe with Kadgi

Soak dry black peas in plenty of water overnight (or in hot water for 15 mins) and cook in a pressure cooker 15 minutes until soft, tender and cooked. (After first whistle, reduce heat to medium low and cook for 15 minutes).

Drain the cooked peas; (use the drained peas broth to make rasam some other time). You can use a bit of this broth to grind the coconut masala.

If you have canned raw jackfruit, use it or cook raw fresh green jackfruit/kathal until tender. Roughly shred the cooked pieces into small pieces. Mix into the drained black peas.

In a small saucepan, heat 1 tbsp oil and roast coriander seeds, urad dal and dry red chillies until lightly roasted. Remove and add to a blender jar along with coconut and soaked tamarind or tamarind paste.

Blend to a semi-coarse paste with a little water/broth; there is no need to make it fine and smooth.

In a large deep saucepan, heat remaining coconut oil and once hot, stir in mustard seeds. As soon as the seeds start to splutter, add curry leaves and sauté for a few seconds.

Tip in the cooked peas/thori along with the jackfruit and the coconut paste. Add about ½ cup water, jaggery and salt to taste; mix well and bring to a boil. Add more water if needed; you need a thick gravy. Adjust seasoning.

Reduce heat and simmer for about 7 to 10 minutes, stirring often, until thick and almost dry.

Remove to serving dish and serve hot as side dish with rice and dal. We normally have it with rice and dalithoy (a Konkani style dal). It can be served with any meal or even as a dip for rotis or parathas. Enjoy!!