Ponsa Ghashi

1. 1
   prep · ~15 min

   Boil the raw jackfruit.

   1.Apply a little oil to your hands and knife before cutting to prevent sap from sticking.

   2.Place chopped jackfruit cubes in a pressure cooker with 1 cup water, a pinch of turmeric, and salt.

   3.Pressure cook for 3-4 whistles until tender but firm. Drain and set aside.

   TIPIf not using a pressure cooker, boil in a pot for 15-20 minutes until fork-tender.
2. 2
   roast · ~6 min

   Roast the spices and coconut.

   1.Heat 1 tbsp oil in a heavy bottom pan over medium heat.

   2.Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies. Roast until fragrant and slightly darkened (1-2 min).

   3.Add grated coconut and continue roasting until it turns golden brown (3-4 min).

   4.Turn off the heat and let the mixture cool completely.

   TIPKeep stirring continuously — fenugreek seeds burn quickly and turn bitter.
3. 3
   mix · ~3 min

   Grind the masala paste.

   1.In a mixer grinder, add the cooled roasted coconut-spice mixture.

   2.Add soaked tamarind along with its water, and 0.5 cup fresh water.

   3.Grind to a smooth, thick paste. Set aside.

   TIPMake sure the mixture is completely cool before grinding to prevent the paste from turning rancid.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a deep pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and stir until fragrant (10 sec).
5. 5
   saute · ~5 min

   Sauté the aromatics.

   1.Add finely chopped onion to the tempering.

   2.Sauté until onions turn soft and translucent (3-4 min).

   3.Add crushed garlic and sauté for another minute until the raw smell disappears.
6. 6
   simmer · ~12 min

   Cook the jackfruit in the masala.

   1.Add the ground masala paste to the pan and stir well.

   2.Add the boiled jackfruit cubes, 0.25 cup water, salt, and jaggery.

   3.Mix gently to coat the jackfruit evenly. Cover and simmer on low heat for 10-12 minutes.

   4.Stir occasionally until the gravy thickens and clings to the jackfruit.

   TIPThe jackfruit should absorb the flavors but still hold its shape — avoid over-stirring vigorously.
7. 7
   serve · ~5 min

   Rest and serve hot.

   Turn off the heat and let the Ponsa Ghashi rest for 5 minutes. Transfer to a serving bowl and serve hot with steamed rice, neer dosa, or chapati.

   TIPA drizzle of fresh coconut oil on top just before serving enhances the authentic coastal flavor.

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