Kadgi Gashi

1. 1
   prep · ~20 min

   Prep the jackfruit and soak the tamarind.

   1.Peel the raw jackfruit, remove the seeds, and cut the flesh into medium cubes.

   2.Soak the tamarind in a little warm water for 15 minutes.

   3.Measure the coconut and spices so the masala is ready to grind.

   TIPRub a little oil on the knife and hands before cutting jackfruit if it feels sticky.
2. 2
   boil · ~15 min

   Cook the jackfruit until just tender.

   Add the jackfruit to a pot with 500 ml water, turmeric powder, and half of the salt. Bring to a boil, then cook until the pieces are tender but still hold their shape.

   TIPDo not overcook the jackfruit or it will break down once simmered in the masala.
3. 3
   saute · ~3 min

   Toast the spices for the masala.

   1.Heat 1 tsp oil in a small pan over low heat.

   2.Add dried red chili, coriander seeds, cumin seeds, and fenugreek seeds.

   3.Toast gently until aromatic and a shade darker, about 1-2 minutes.

   TIPKeep the heat low so the fenugreek does not turn bitter.
4. 4
   mix · ~3 min

   Grind the coconut masala.

   Grind the toasted spices with grated coconut, soaked tamarind, and 100 ml water to a smooth, thick paste.

5. 5
   simmer · ~10 min

   Simmer the curry.

   Add the ground masala to the cooked jackfruit along with the remaining water and salt. Mix well and simmer on low heat until the gravy thickens slightly and the raw coconut smell disappears.

   TIPStir every few minutes so the coconut masala does not catch at the bottom.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tsp oil in a small pan.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and fry for a few seconds.
7. 7
   garnish

   Pour the tempering over the curry.

8. 8
   serve

   Serve hot with rice or neer dosa.

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