Kadgi Ghashi
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Jackfruit and Chickpeas
- b.In a pressure cooker, combine the soaked and drained kala chana with 1.5 cups of water and a pinch of salt. Pressure cook for 4-5 whistles on medium heat, or until the chickpeas are soft but hold their shape. Let the pressure release naturally.
- c.While the chickpeas cook, place the cubed raw jackfruit in a separate pot. Add 1.5 cups of water and 1/4 teaspoon of turmeric powder. Bring to a boil and cook for 15-20 minutes, or until the jackfruit is tender but not mushy. Drain and set aside, reserving the cooking water is optional.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.In a small, dry pan over low heat, roast the dried red chilies and coriander seeds for 1-2 minutes until they become aromatic. Be careful not to burn them.
- c.Allow the roasted spices to cool down completely.
- d.In a blender or grinder jar, combine the roasted spices, grated coconut, tamarind piece, and the remaining 1/4 teaspoon of turmeric powder.
- e.Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to facilitate grinding.
- 3
Step 3
- a.Simmer the Curry
- b.In a large, heavy-bottomed pot or kadai, add the cooked jackfruit, cooked chickpeas (along with their cooking water), and the freshly ground coconut masala paste.
- c.Add the powdered jaggery and salt. Stir everything gently to combine.
- d.If the gravy is too thick, add some of the reserved jackfruit cooking water or fresh water to reach your desired consistency.
- e.Bring the curry to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the flavors to meld beautifully.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the curry leaves (stand back as they will splutter) and the hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering curry.
- c.Stir well to incorporate the tempering into the gravy.
- d.Turn off the heat, cover the pot, and let the Kadgi Ghashi rest for at least 10-15 minutes before serving. This helps the flavors to deepen.
- e.Serve hot with steamed rice or traditional Mangalorean red boiled rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the sticky sap from raw jackfruit from clinging to your hands and knife, generously apply coconut oil to them before cutting.
- 2Ensure the jackfruit is cooked until tender but still firm. Overcooked jackfruit will become mushy and lose its texture in the curry.
- 3For the most authentic and rich flavor, use fresh grated coconut. If using frozen, ensure it is completely thawed.
- 4Feel free to adjust the quantity of red chilies, tamarind, and jaggery to balance the spicy, tangy, and sweet notes to your liking.
- 5The curry tends to thicken as it cools. Adjust the consistency with a little warm water if you are not serving it immediately.
- 6For a nuttier, deeper flavor profile, you can lightly roast the grated coconut along with the spices until it turns light golden brown before grinding.
Adapt it for your goals.
Add Garlic
For a different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala paste.
Vegetable SubstitutionVegetable Substitution
If raw jackfruit is unavailable, you can make this ghashi with other vegetables like yam (suran), raw banana, or even potatoes.
Tempering TwistTempering Twist
Add a pinch of fenugreek (methi) seeds to the tempering along with the mustard seeds for an extra layer of aroma.
Creamier GravyCreamier Gravy
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.
Why this is on our healthy list.
High in Dietary Fiber
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.
Good Source of Plant-Based Protein
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.
Contains Healthy Fats
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.
Rich in Complex Carbohydrates
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.
Frequently asked questions
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.