Friday, January 10, 2014

Kadgi gujjo...A traditional konkani style Raw jackfruit masala

Distinctively Konkanis are famous for their love for Jackfruit. Whether it is raw or ripe we always head over heel in love with this Vegie/fruit. The most delectable part of it is, out of one Veggie so many dishes can be cooked. 

Usually we prepare this Kadgi (Tender jackfruit) Gujjo with the remaining parts or the leftover pieces, after making yummy chips from the tender bulbs (matured but not ripe)of raw jackfruit.

In this dish i'm using almost all the parts of jackfruit (inner white part of the peel,tender jackfruit seeds and some remaining pieces of the jackfruit bulbs). This recipe of Kadgi gujjo/raw jackfruit masala is a vegetarian delicacy for GSB konkanis. We never waste a single part of it. Like jackfruits are eaten both in raw and ripe form and not even the peels are wasted. Then the leaves are used to achieve traditional delicacies like Khotto/steamed idli batter in jackfruti moulds and Sanna khotto.

For the main dish:
  1. 2 cups Raw jackfruit pieces
  2. 1cup Tender jackfruit seeds,cut into cubes
  3. 2tsp Salt
For the masala:
  1. 3 cups Freshly grated coconut
  2. 10-12 Dry red chillies
  3. 1tbsp Coriander seeds
  4. 1tsp Urad dal/split black gram
  5. 2tsp Coconut oil
  6. 1 Marble sized tamarind ball
For the seasoning:
  1. 10-12 Garlic cloves
  2. 1tbsp coconut oil
Cooking Directions
  1. Take a kadai/wok and 1st cook only the seeds using 2 cups of water until the seeds are soft but not mushy.
  2. Now add the jack fruit pieces and salt ,cook till soft but not mushy.It will take about 5-6 minutes to cook.n the mean time prepare coconut masala paste.
  3. Take a small pan,add 2tsp of coconut oil,add coriander seeds and urad dal,roast till they are well roasted,remove and in the same pan roast the dry red chillies till it turns to dark red colour,make sure to roast the spices on low heat to avoid from burning.
  4. Once you are done with the roasting ,grind all the masala ingredients to semi smooth paste using 2 cups of water.
  5. Add this paste to the cooked jackfruit pieces,adjust the salt and bring it to a boil for at least 5-10 minutes on medium low heat.
  6. Now prepare the seasoning by heating 1 tbsp of coconut oil in a small pan/panna kayli,add crushed garlic and fry till brown.Season the boiled Kadgi gujjo/jackfruit masala and serve hot with rice.
Note: A similar dish can be made with either of the following
1 Bread fruit and tender cashew nuts combo
2 Madras cucumber or cooking plantain separately.