Ponsa Gashi

Instructions

1. 1

   Prepare and cook the jackfruit: Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Cut the jackfruit into 2-inch cubes, removing the outer green skin and the hard central core. Place the jackfruit cubes in a pressure cooker with 2 cups of water and 0.5 tsp of salt. Cook for 2-3 whistles, or until the jackfruit is tender but still holds its shape. You can also boil it in an open pot for 15-20 minutes. Drain the jackfruit and reserve the cooking water.

2. 2

   Prepare the masala paste: Heat 1 tsp of coconut oil in a small pan over low heat. Add the dried red chilies, coriander seeds, and cumin seeds. Roast for 2-3 minutes until they become fragrant. Let the spices cool down completely. In a grinder jar, combine the roasted spices, grated coconut, turmeric powder, and tamarind. Add about 0.5 cup of water and grind to a very smooth paste. Add more water if needed to help it grind.

3. 3

   Cook the curry: In a large pot or kadai, add the cooked jackfruit cubes and the ground masala paste. Add the grated jaggery and the remaining 1 tsp of salt. Pour in 1 to 1.5 cups of the reserved jackfruit water (or fresh water) to achieve your desired gravy consistency. Mix everything well. Bring the curry to a boil, then reduce the heat and let it simmer for 8-10 minutes, allowing the flavors to meld together.

4. 4

   Make the tempering: In a small pan, heat the remaining 2 tbsp of coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the crushed garlic and sauté for about a minute until it turns light golden. Add the curry leaves and cook for another 10-15 seconds until they turn crisp.

5. 5

   Pour the hot tempering over the simmering jackfruit curry. Stir gently to combine. Let the curry rest for at least 5 minutes before serving hot with steamed rice.