Steamed Basmati Rice with Ponsa Ghashi

Ingredients

• 500 g Raw Jackfruit (Peeled, cored, and cut into 1-inch cubes)
• 1 tsp Coconut Oil (For greasing hands and knife)
• 1 cup Water (For pressure cooking the jackfruit)
• 0.5 tsp Salt (For cooking the jackfruit)
• 1 cup Fresh Coconut (Grated)
• 5 pcs Byadgi Red Chili (Adjust to your spice preference)
• 1.5 tsp Coriander Seeds
• 1 tsp Tamarind Paste (Or a small marble-sized ball of tamarind soaked in warm water)
• 0.5 tsp Turmeric Powder
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Prepare and Cook the Jackfruit

   • Generously apply 1 tsp of coconut oil to your hands and the knife to prevent the jackfruit's sap from sticking.
   • Carefully peel the green, spiky skin of the raw jackfruit. Remove the hard central core and cut the flesh into 1-inch cubes.
   • Place the jackfruit cubes in a pressure cooker. Add 1 cup of water and 0.5 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10 minutes, until the jackfruit is tender but still holds its shape. Do not overcook. Set aside and let the pressure release naturally.
2. 2

   Grind the Coconut Masala

   • In a blender or mixie jar, combine the grated fresh coconut, Byadgi red chilies, coriander seeds, tamarind paste, and turmeric powder.
   • Add 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
3. 3

   Simmer the Curry

   • Transfer the cooked jackfruit along with its cooking water to a heavy-bottomed pot or kadai.
   • Pour the ground coconut masala paste over the jackfruit. Add the grated jaggery and the remaining 1 tsp of salt.