Name: Chane Kadgi Ghashi (Konkani Style) recipe by Aparna Bhat at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: Brown Chickpeas/ Chana 3/4 cup; Canned Kadgi pieces 1 cup, drained and rinsed; Grated coconut 1 cup; Red chillies byadgi variety 6-8. You may adjust as per your preference; Tamarind small marble size; For tempering; Mustard seeds 1/2 -1 teaspoon; Curry leaves 1 sprig; Coconut oil 1 tablespoon; Salt to taste

ABOUT Chane Kadgi Ghashi (Konkani Style) RECIPE

Ghashi is a preferred curry for the festive occasions or religious functions, because it is made without onions and garlic and is served with rice for main meals. This curry is prepared from brown chana and kadgi [raw jackfruit]. Here I have used canned variety of kadgi [raw jack fruit]. Since kadgi [raw jackfruit] is seasonal you can substitute it with yam or potatoes.

Ingredients Serving: 4

Brown Chickpeas/ Chana 3/4 cup
Canned Kadgi pieces 1 cup, drained and rinsed
Grated coconut 1 cup
Red chillies byadgi variety 6-8. You may adjust as per your preference
Tamarind small marble size
For tempering
Mustard seeds 1/2 -1 teaspoon
Curry leaves 1 sprig
Coconut oil 1 tablespoon
Salt to taste

Instructions

Clean, wash and soak chana for overnight in enough water.
Next day, wash and pressure cook till soft. [Take care not to cook them mushy].
Rinse the canned raw jackfruit chunks and cook them in enough water until soft [for 2-3 minutes]
Mix boiled chana to this vessel, add salt and keep it on sim flame.
Meanwhile, roast red chilies in a drop of oil. Once cooled grind it with grated coconut and tamarind to a smooth paste.
Add the ground masala paste to the cooked chana kadgi mix.
Adjust the water [Preferred consistency for this curry is thick, so take care not to make it watery].
Bring it to a boil. Switch off the flame.
Prepare the seasoning with mustard seeds and curry leaves in coconut oil.
Pour it on the curry and keep the vessel closed with lid. [This allows to retain the flavors of seasoning ingredients and curry/gravy gets infused with those flavors].
Serve the ghashi with a bowl of steaming hot rice.

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