Raw jackfruit curry | Young jackfruit curry | gujje gasi
This vegan, coconutty jackfruit+chickpea curry tastes great over rice!
Equipment
- pressure cooker
- blender/mixer-grinder
Ingredients
- 1/2 cup dry black chickpeas, black chana canned can be used too
- 2 cups Tender/young jackfruit chopped 250 gms
- 1/8 tsp Turmeric
- salt to taste
- water as needed
To blend
- ¾ - 1 cup fresh grated/frozen coconut dry dessicated can be used but taste would differ
- 5-6 dry red chillies (roasted in a few drops of oil) preferably byadgi variety
- tamarind a tiny piece
For hot oil tempering/tadka/oggarane
- 2 tsp oil preferably coconut oil
- 5-6 big cloves of garlic
- 1 tsp black mustard seeds
- 1 dry red chilli broken in half
- a few Curry leaves
Instructions
Prepare the chickpeas
- Soak the chickpeas in water overnight. Soaking can be speeded up using warm water.
- Cook the chickpeas with a teaspoon of salt in a pressure cooker. I cook them in an instant pot for 15 minutes.
Prepare curry
- Cook the jackfruit in a pot. Do not add a lot of water as we don’t want our gravy to be too thin. Add enough water to barely cover the pieces of jackfruit, add some salt and cook until tender. The frozen and canned ones cook quick in 5-10 minutes.
- Roast the dry red chillies in a few drops of oil until fragrant.
- Defrost the coconut in microwave if using frozen. The coconut should not be cold or it separates on blending.
- Transfer the coconut, roasted chillies and tamarind with just enough water to help the blender do it’s thing. Blend it into a smooth paste.
- Transfer the coconut gravy into the pot with cooked jackfruit and turn the heat back on.
- Bring the curry to a boil on medium heat, stirring occasionally. Boil gently for two minutes and turn off the heat.
Hot oil seasoning/tadka/oggarane
- Heat oil in a small heavy bottomed pan.
- Add chopped garlic and a broken dry red chilli.
- When garlic browns, add black mustard seeds.
- When mustard splutters, add in the curry leaves.
- Pour oil with the seasonings over the curry and cover.
Notes
- Use fresh, frozen or canned unripe jackfruit.
- White chickpeas can be used in place of black chickpeas.
- Canned chickpeas can be used too.