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A delightful Konkani curry made with tender raw jackfruit and black chickpeas simmered in a spicy, tangy coconut masala. This traditional Mangalorean dish is a perfect blend of sweet, sour, and spicy flavors, best enjoyed with steamed rice.
For 4 servings
Cook the Jackfruit and Chickpeas
Prepare the Coconut Masala Paste
Simmer the Curry
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A delightful Konkani curry made with tender raw jackfruit and black chickpeas simmered in a spicy, tangy coconut masala. This traditional Mangalorean dish is a perfect blend of sweet, sour, and spicy flavors, best enjoyed with steamed rice.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 293.15 calories per serving with 7.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
For a different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala paste.
If raw jackfruit is unavailable, you can make this ghashi with other vegetables like yam (suran), raw banana, or even potatoes.
Add a pinch of fenugreek (methi) seeds to the tempering along with the mustard seeds for an extra layer of aroma.
For a richer, creamier gravy, use the thick extract of coconut milk (about 1/4 cup) instead of water while simmering the curry in the final step.
Raw jackfruit and black chickpeas are excellent sources of fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Black chickpeas (kala chana) provide a substantial amount of protein, making this dish a great option for vegetarians and vegans to support muscle repair, growth, and overall satiety.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are easily digestible fats that serve as a quick source of energy for the body and brain.
Raw jackfruit is a good source of complex carbohydrates and provides sustained energy without causing sharp spikes in blood sugar, making it a beneficial ingredient for energy management.
Yes, Kadgi Ghashi is a nutritious dish. It is rich in dietary fiber from jackfruit and chickpeas, provides plant-based protein, and contains healthy fats from coconut. The spices used also offer various health benefits.
One serving of Kadgi Ghashi (approximately 1 cup) contains around 365 calories. This can vary slightly based on the amount of oil and coconut used.
Yes, you can use canned green jackfruit in brine. Make sure to rinse it thoroughly under running water to remove the briney taste. Since it's already partially cooked, you will need to reduce the boiling time in step 1 to about 5-7 minutes.
While chickpeas are traditional, you can omit them or substitute them with other legumes like black-eyed peas (lobia) or even whole green moong.
You can store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently before serving.
Yes, this recipe is naturally vegan as it uses no dairy or animal products. It is also gluten-free, as hing (asafoetida) in its pure form is gluten-free. If you have a severe gluten allergy, ensure your brand of hing is not compounded with wheat flour.