With raw jackfruit available in plenty, decided to make a Pigeon peas and Raw jackfruit Ghashi which goes well with Rice, Roti or Bread. Seasoned in coconut oil with mustard and curry leaves, the aroma is enticing!
- 200 gms White Pigeon peas
- 14 bite sized pieces of Raw Jackfruit
- 1/2 a coconut grated
- 12 dry red chillies roasted
- 1 heaped tsp tamarind paste
- 2 tbsps Coconut oil
- 1 heaped tsp mustard
- 3 sprigs curry leaves
Wash and soak the Pigeon peas overnight. Pressure cook them with a little salt. Pressure cook the raw jackfruit pieces with salt to one whistle. Tip it into the cooked Pigeon peas. If using canned ones, use the open pot boiling method. Do not pressure cook as they will turn mushy. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked Pigeon peas and Raw jackfruit mixture. Adjust salt. Boil well. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Toss and drop it into the boiling Ghashi. Keep aside for half an hour for the flavours to infuse.
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