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A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
For 4 servings
Prepare and Cook the Jackfruit
Grind the Coconut Masala
Simmer the Curry
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 147.6 calories per serving with 3.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
For a heartier version, add 1/2 cup of cooked black-eyed peas (alsande) or chickpeas along with the jackfruit in Step 3.
If raw jackfruit is not available, this ghashi can also be prepared with raw bananas, breadfruit (jeev kadgi), or yam (suran). Adjust cooking times accordingly.
Increase the number of Byadgi red chilies or add 1-2 spicier Guntur chilies to the masala paste for extra heat.
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolism.
Spices like turmeric (containing curcumin) and coriander seeds used in the masala have natural anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Yes, Ponsa Ghashi is quite healthy. Raw jackfruit is rich in dietary fiber, vitamins, and minerals. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits. It's a wholesome, plant-based dish.
One serving of Ponsa Ghashi (approximately 1 cup or 230g) contains an estimated 280-320 calories. The calorie count can vary based on the amount of coconut and oil used.
You can substitute raw jackfruit with other starchy vegetables like raw green bananas, breadfruit, or yam (suran). Canned young green jackfruit is also a convenient alternative; just be sure to rinse it thoroughly before use.
Start by applying a generous amount of oil to your hands, knife, and cutting surface. This prevents the sticky sap from clinging. Cut the jackfruit into large rings, then slice off the outer green skin. Cut away the hard central core and then chop the remaining flesh into cubes.
Absolutely! Ponsa Ghashi tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
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