Gujje kadle gashi / Tender jackfruit and whole black chickpeas curry:

Tender jackfruit is an integral part of our traditional cooking. Till now I have shared a couple of recipes and today I am going to share one more tender jack recipe which is prepared by pairing it with protein rich black chickpea, which is also known as kala chana, black chana in India.

Tender jackfruit is a super food, which is high in vitamins, minerals and dietary fibers and at the same time, less in calories, salt and fats. Now a day, it is available in almost all parts of the globe as fresh or frozen.

This curry is double beneficial because of additional benefit by adding black chickpea. Which is also known as Bengal grams, Garbanzo beans or Kala chana which has darker skin and thick outer cover and has high roughage.

Ingredients:

Tender jack or Gujje pieces – 1 bowl.

Black chick peas/chana – 1 cup

Salt

Jaggery – 1 tea spoon

Red chili powder – 1 tea spoon

Coconut oil – 1+2 tea spoon

Masala:

Grated Coconut – from half coconut

Coriander seeds – 1 tea spoon

Urad dal – 1 tea spoon

Methi – ¼ tea spoon

Hing – one pinch

Red chillies – 3 to 4

Tamarind – ½ tea spoon

Season:

Coconut oil – 1 tea spoon

Mustard – 1 tea spoon

Red chilli – 1 (optional)

Curry leaves – 1 or 2 springs

Method:

-Wash and soak Black chana overnight. Drain the soaked water the next morning.

-Take one pressure cooker, cook chana by adding sufficient water. It requires around 4 to 5 whistles.

-Add Tender jack pieces into cooked chana, if needed some water, salt, red chilli powder and jaggery and cook in an open fire, until jack pieces are soft.

-In the meantime, prepare masala:

-Take 1 tsp of coconut oil in a tawa, fry methi, add coriander, hing, urad dal, red chillies and fry until urad dal becomes red. Next add coconut and fry until it emits fragrance.

-Cool the mixture, add tamarind and grind into little rough paste by adding water.

-Add the ground masala into cooked veggie mixture, boil.

-Add seasoning, heat coconut oil, splutter mustard, add red chilli (optional), curry leaves into oil and pour the mixture over boiled curry.

-After adding the seasoning, add 2 tsp of raw coconut oil and keep it covered until u serve. This is to get an authentic taste.