233) CHICKPEA MASALA

CHICKPEA MASALA

A REAL LIP SMACKER

Ingredients:

     1)    Chickpeas (Kabul, white) – 500 gm.

     2)    Tomato – 200 gm.

     3)    Onion – 300 gm.

     4)    Garlic – 6 cloves

     5)    Ginger – 1 inch piece

     6)    Hot green chilies – 4 Nos.

     7)    Turmeric – ¾ teaspoon

     8)    Hot red chili powder – 2 teaspoons

     9)    Garam masala powder- ½ teaspoon

     10)     Coriander powder – 2 teaspoons

     11)     Mustard seeds – ½ teaspoon

     12)     Coconut oil or any other cooking oil – 2 teaspoons

     13)     Tender curry leaves – 2 sprigs

     14)     Salt – 2 teaspoons

     15)     Coriander leaves of one plant (optional for garnish)

To Cook:

          Soak the chickpeas in water overnight. Peel the onions, the ginger and the garlic cloves. Pluck and discard the stems of the green chilies. Roughly chop the tomatoes, the onions, the garlic, the ginger and the green chilies. Tip them into a food processor and grind to superfine paste.

          Wash and drain the soaked chickpeas. Put them into a pressure cooker and pour in enough water to fully immerse the chickpeas. Close the lid and set on high heat. As soon as you hear the first whistle, lower the heat and cook for 5 minutes (this time is for new chickpeas. If the chickpeas are aged, they may take longer to cook).

          Once the cooker is cool enough to open, take out a cup of the cooked chickpeas and transfer them to a food processor. Pour in a glass of water and grind to fine paste.

          Set a wide wok on high heat. Pour in the cooking oil and throw in the mustard seeds. When they are about to finish popping, throw in the curry leaves. Quickly pour in the tomato-onion-garlic-ginger-chili puree. Stir nicely and let boil for 5 minutes. Now tip in the turmeric powder, the chili powder and the coriander powder.

          Stir well and pour in the chickpea paste. Stir again and tip in the cooked chickpeas along with their stock. Tip in the salt. As it starts to boil, taste and add more salt or chili powder to suit your palate. Now sprinkle the garam masala powder and stir well. Switch off the heat.

          If you are garnishing with coriander leaves, it is time to do so. Your super delicious, finger biting, lip smacking chickpea masala is ready to serve.

          Serve with hot pathiris, chappatis, puris, baturas, rasvodos, vellappams, soyyea polos, porottas or with freshly baked bread.

Chickpea masala with pathiris

Enjoy!!!

WARNING

This dish is so tasty, there is real danger of mistaking your fingertips for chickpeas!!!

232) PATHIRI

PATHIRI

YUMMY RICE FLATBREAD

Ingredients:

     1)    Roasted rice powder (see my putte podi recipe) – 1200 gm.

     2)    Salt – 1 teaspoon

     3)    Water – 1 litre

     4)    Coconut oil – 1 tablespoon

To Make:

          Set a wide wok on high heat. Pour in the water and the coconut oil. Tip in the salt. As soon as it comes to a boil, tip in 1 kilo of the rice powder. Stir well with a flat ladle. Cover with a lid and switch off the heat. After 30 minutes, carefully open the lid, dribbling the condensed steam from the lid onto the dough itself.

          Knead the dough nicely and make lemon-sized balls (see note no. 2). Put the remaining 200 gm. of flour on a small platter or on a piece of paper. Dip and roll each ball in the flour and flatten it with a rolling pin as you would make a chappati. Since rice flour does not bind as nicely as wheat flour, you can make the pathiris a bit thicker than chappatis. Later on, as you gain more experience, you will be able to roll out nice thin pathiris.

          To avoid sticking, you may need to dip the pathiris on either side once or twice in the flour before they are fully flattened. Set a non-stick flat pan on medium heat. As each pathiri is rolled out, gently transfer it to the pan. Use a flat ladle to patiently turn each pathiri so as to lightly roast both the sides.

          Wipe the pan with a dry cotton cloth before you put on the next pathiri. Pile up the roasted pathiris as soon as they come out of the pan. This will help retain the softness, the moisture, the warmth and the delightful smell of fresh roasted rice.

          Serve hot with delicious chick pea masala or with any other hot and spicy, thick vegetable, egg, fish or meat curry.

Bon appétit!!!

Pathiris with chickpea masala

Notes:

     1)    Patience, gentleness and time are needed to make perfect pathiris. If these essentials are not at hand, it is better to go in for making chappatis. However, pathiris are so much tastier to the point of being addictive. Easy to digest and a source of quick energy, pathiris are adored by children and eaten in far larger quantities too.

     2)    Beginners will find it easier to make smaller lime-sized balls of the dough. The pathiris being smaller are less likely to tear on handling. If you want perfectly round pathiris, you can use a pastry cutter.

231) MUTTA ROAST

MUTTA ROAST

ONION CHILI ROAST WITH BOILED EGGS

A TRADITIONAL KERALA TEASHOP DISH

Ingredients:

     1)    Eggs – 10 Nos.

     2)    Onions – 700 gm.

     3)    Hot red chili powder – 2 teaspoons

     4)    Turmeric powder – ½ teaspoon

     5)    Coconut oil or any other cooking oil – 2 tablespoons

     6)    Salt – 1 teaspoons

To boil the eggs:

          Put 10 eggs in a pan or vessel together with a teaspoon of salt. Pour in enough water to immerse the eggs. Set on the stove. As soon as the water is just starting to boil, turn down the heat and cook for exactly 10 minutes on a simmering flame. Turn off the heat and drain off the hot water. Pour in cold water to keep the eggs from cooking further and to loosen up the shells. Change the water after a minute. Repeat once more. Now the eggs are cool enough to be shelled. The salt we added at the beginning helps to remove the shells causing no damage to the egg whites. Taking out of the water one by one, shell all the eggs and set aside.

To roast the onions:

          Peel the onions and cut off the hard root portion. Cut the onions lengthwise into thin long pieces. Set a thick cast iron wok (for greater taste) on high heat. Pour in the coconut oil. Tip in the onions and the salt. Taking care not to let the onions burn at the base; stir continuously till they turn a golden brown in colour.

          Now sprinkle the chili powder and the turmeric powder. Stir well for a minute and taste. Add more salt or chili powder if required. Garnish with the boiled eggs and serve with vellappams, soyyea polos, chappatis, porottas, pathiris or with freshly baked bread.

Enjoy!!!

Note:

          I have given you a highly enjoyable milder form of the mutta roast which is nowadays usually served as a very fiery dish capable of bringing tears to your eyes and a burning sensation in your stomach in small teashops across Kerala; owing to the quantity of chili powder used. The onions are also under-roasted with a profit motive which was not the case some decades ago.

          The teashop owners of those times used to serve wholesome, delicious food in generous helpings with minimum profit, as they were more quality-conscious and had more love in their hearts. Alas! Most deplorable is the case of the vast majority of teashops today. The sweetness of the perfectly caramelized (neither raw nor burnt) onions has to be balanced by the heat of the chilies and by the right amount of salt and cooking oil.

          So, dear viewers, do not yield to the temptation of the beautiful red mutta roast that you see in teashop windows. Rather, cook your own healthy, balanced and delicious mutta roast at home and enjoy.

230) KINGFISH BIRINDE CURRY

KINGFISH BIRINDE CURRY

A FISH CURRY TO DROOL OVER!!!

Ingredients:

     1)    Kingfish slices or fillets – 600 gm.

     2)    Birinde (dried peel of cocum fruit of a type of Garcinia tree that grows along the west coast of Karnataka and Goa, India) – 50 gm.

Soaked dried cocum rind (birinde)

     3)    Hot red chili powder – 7 teaspoons

     4)    Turmeric powder – ½ teaspoon

     5)    Onion – 200 gm.

     6)    Ginger – 1 inch piece

     7)    Curry leaves – 3 sprigs

     8)    Coconut oil – 1 tablespoon

     9)    Mustard seeds – ½ teaspoon

     10)     Fenugreek seeds – ¼ teaspoon

     11)     Coriander powder – 2 teaspoons

     12)     Salt – 2½ teaspoons

To Cook:

          Soak the birinde in 200 ml. of water for an hour. Wash the kingfish slices or fillets in a solution of 15 ml. of vinegar in a litre of water. This will make the fish extra clean. Now rinse the fish in 2 or 3 changes of clear water. Drain and transfer to a mixing bowl.

          Tip in 2 teaspoons of chili powder, 1 teaspoon of salt and the turmeric powder. Mix nicely with your fingers and set aside. Peel the ginger and the onion. Chop the ginger to fine bits. Chop the onion roughly lengthwise to pieces. Tip in the bits of ginger together with the onion pieces into the mixing bowl and mix them nicely with the fish. Cover the bowl and keep it in the refrigerator for 30 minutes to marinate nicely.

          Meanwhile, squeeze the soaked birinde nicely in its water in order to diffuse its bright scarlet colour, its super tanginess and its flavor into the water. Sieve and set aside the juice. Pluck the curry leaves from their sprigs and set aside.

          Once the 30 minutes are up, take out the fish from the fridge. Set a flat curry vessel on high heat. Pour in the coconut oil. Throw in the mustard seeds. As soon as they are about to finish popping (unpopped mustard seeds have a bitter taste), tip in the fenugreek seeds. Stir twice and tip in the curry leaves. Stir once and tip in the rest of the chili powder (5 teaspoons). Lower the heat to minimum.

          Stir thrice and tip in the coriander powder. Stir twice and pour in the birinde juice. Add 300 ml. of water and tip in the rest of the salt (1½ teaspoons). Turn up the heat. Stir and taste. Add a bit more salt if required. As soon as it comes to a boil, tip in the marinated fish together with the onion and ginger pieces and any juice that may have oozed out.

          Stir gently. As it boils nicely again, the flesh of the fish will turn opaque and whitish, which means that it is cooked. Turn off the heat and cover with a lid. Let the curry rest for at least 2 hours (the more it rests, the better it tastes).

          Serve with soft par boiled rice. Enjoy and know what enjoyment really means!!!

Notes:

     1)    Do not use shellfish or sardines to make this curry. If kingfish is not available, you can use any other fish which can be sliced or filleted to make this wonderful curry.

     2)    Persons who are not medically allowed to take too much chilies, salt or sour ingredients in their diet can reduce the quantities specified to suit their needs.

     3)    Birinde is rich in iron and vitamins and is far better for health than tamarind and is much tastier too. It is also more colorful.

     4)    This special curry can be reheated and used over a period of 2 or 3 days (only, of course, if you prepare more!).

229) CHAKKO

CHAKKO

A KONKANI TENDER JACKFRUIT SIDE DISH

Ingredients:

     1)    Tender jackfruit chunks (devoid of peel and core – for tips on cutting tender jackfruit, go to my kadgi talaasan recipe) – 500 gm.

     2)    Tamarind bit – half the size of an olive

     3)    Coconut ½

     4)    Coriander seeds – 2 teaspoon

     5)    Urad dal (split black gram lentils) – 1 teaspoon

     6)    Fenugreek seeds – ½ teaspoon

     7)    Mustard seeds – ½ teaspoon

     8)    Coconut oil – 1 tablespoon

     9)    Curry leaves – 3 sprigs

     10)     Turmeric powder – ½ teaspoon

     11)     Dry hot red chilies – 7 Nos.

     12)     Salt – 1 teaspoon

To Cook:

          Put the tender jackfruit chunks into a pressure cooker. Tip in the salt and the turmeric powder. Pour in enough water to fully immerse the jackfruit chunks. Set the cooker on high heat. As soon as you hear the first whistle, switch off the heat and let cool naturally.

          In the meanwhile, grate the coconut. Break each red chili into 2 pieces. Pluck the curry leaves from their sprigs and set aside. Set a small pan on low heat. Pour in a teaspoon of coconut oil. Tip in the urad and stir till in turns a light brown. Now tip in the coriander seeds and the broken red chilies. Stir for a minute and switch off the heat.

          Put the grated coconut together with the tamarind and also the contents of the pan into a food processor. Grind to rough paste (do not add any water). Open the cooker and take out the cooked jackfruit chunks. Drain off the stock and place the chunks in a mixing bowl and mash nicely. Tip in the ground paste and mix well. Taste and add more salt if required.

          Set a wide cast iron wok on high heat. Pour in the remaining coconut oil. Throw in the mustard seeds. As soon as they are about to finish crackling, tip in the fenugreek seeds. Stir once or twice and tip in the curry leaves. Chuck in the jackfruit mix and stir nicely. Lower the heat to a simmer and cover with a lid. Stir occasionally. Once the chakko is steaming hot, switch off the heat and cover with a lid.

          Serve hot with rice and dali toye or with cherupayar kanji or with porridge.

Bon appétit!!!

228) CHAKKA TORAN OR IDICHAKKA

CHAKKA TORAN OR IDICHAKKA

A KERALA TENDER JACKFRUIT SIDE DISH

Ingredients:

     1)    Tender jackfruit chunks (devoid of peel and core – for tips to cut tender jackfruit, go to my kadgi talaasan recipe) – 500 gm.

     2)    Coconut – ½

     3)    Hot green chilies – 2 Nos.

     4)    Dry hot red chilies – 3 Nos.

     5)    Mustard seeds – ½ teaspoon

     6)    Urad dal (split black gram lentils) – ¾ teaspoon

     7)    Coconut oil – 1½ tablespoons

     8)    Tender curry leaves – 2 sprigs

     9)    Turmeric powder – ½ teaspoon

     10)     Salt – 1 teaspoon

To Cook:

          Put the tender jackfruit chunks into a pressure cooker. Tip in the salt and the turmeric powder. Pour in enough water to fully immerse the jackfruit chunks. Set the cooker on high heat. As soon as you hear the first whistle, switch off the heat and let cool naturally.

          In the meantime, grate the coconut. Put the grated coconut and the green chilies (minus the stems) into a food processor and grind to rough paste (do not add any water). The cooker should have cooled down enough to open by now.

          Take out the chunks and drain off the stock. Put the cooked chunks in a mixing bowl and mash nicely. Tip in the ground coconut paste and mix well. Taste and add more salt if required. If your chakka toran/idichakka to be yellow in colour, sprinkle a bit more turmeric powder (do not add too much for it may turn bitter). Mix nicely.

          Break each red chili into 2 or 3 pieces and set aside. Pluck the curry leaves from their sprigs and set aside. Set a wide cast iron wok (for extra taste) on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as they are about to finish spluttering, tip in the urad dal. Stir till they turn a light brown.  Now throw in the dry chilies and the curry leaves and stir once. Quickly tip in the mashed and mixed jackfruit and stir nicely.

          Lower the heat to minimum and cover with a lid. Open the lid and stir occasionally. Once the chakka toran/idichakka is fully hot, switch off the heat and cover with the lid.

          Serve hot with rice, with porridge or with some delicious cherupayar kanji. You can also pick off the red chilies and use chakka toran/idichakka as sandwich filling or make delicious chappati rolls with it.

Enjoy!!!

227) KINGFISH STEW

KINGFISH STEW

Ingredients:

     1)    Kingfish slices – 500 gm.

     2)    Fresh coconut – 1 no.

     3)    Hot green chilies – 2 Nos.

     4)    Ginger – 1 inch piece.

     5)    Cinnamon stick – 2 inch pieces

     6)    Cloves – 4 Nos.

     7)    Cardamom – 2 pods

     8)    Pepper powder – ½ teaspoon

     9)    Salt – ¾ teaspoon

     10)     Curry leaves – 2 sprigs

     11)     Onion – 200 gm.

     12)     Corn flour – 2 teaspoon

     13)     Garam masala powder – ¼ teaspoon

     14)     Coconut oil – ½ teaspoon

To Cook:

          Grate the coconut. Put the grated coconut into a food processor. Add a little water (just enough to grind) and grind to coarse paste. Use clean cotton or muslin cloth or a close meshed sieve to squeeze out all the thick coconut milk and set aside. Now soak the dry coconut paste again in a couple of glasses of warm water and squeeze out all the thinner coconut milk likewise.

          Peel the onion and the ginger. Chop the ginger either to thin slices or to tiny bits. Chop the onion lengthwise into long slices (the size can vary to your choice). Slit the green chilies lengthwise on one side. Wash the fish slices in a solution of 15 ml. vinegar and a litre of water. This will get rid of any odour and make the fish extra clean. Rinse in clear water, drain and set aside.

          Set a curry vessel on high heat. Pour in the thinner coconut milk and tip in the chopped onion, the ginger, the green chilies, the cinnamon stick, the cloves, the cardamom pods and the salt. As soon as it comes to a boil, tip in the fish slices. As it boils once again, turn down the heat. Mix the corn flour into the thick coconut milk and pour it into the stew.

          Turn up the heat and sprinkle the pepper powder. Stir gently every now and then. If the stew is too thick for you, add a little water. Taste and add more salt if required. As it boils again, sprinkle the garam masala powder and tip in the curry leaves. Dribble the coconut oil, switch off the heat and cover with a lid.

          Let the kingfish rest for at least half an hour. If you can let the stew rest for 3 to 4 hours, it tastes even more delicious. Serve hot with fresh, soft bread or with thick chappatis or with thick puris or with fluffy porottas. You will love this simple, fragrant, special stew.

Enjoy!!!
            

Note:

You can also use mackerels, pomfrets or any other fatty, bigger fish to make delicious fish stew. However, do not use sardines or shellfish.

226) KADGI UPKARI

KADGI UPKARI

A DELICIOUS TENDER OR YOUNG JACKFRUIT SIDE DISH

 Kadgi upkari of tender jackfruit

Kadgi upkari of young jackfruit

Ingredients:

     1)    Tender jackfruit or young jackfruit pieces (devoid of peel and core – for tips on cutting up tender/young jackfruit, see my kadgi talaasan recipe) – 750 gm.

     2)    Mustard seeds – ½ teaspoon

     3)    Dry hot red chilies – 7 Nos.

     4)    Coconut oil – 1 tablespoon

     5)    Salt – 1 teaspoon

To Cook:

          If you are using tender jackfruit, chop to finer pieces but if you are using a bit more mature young jackfruit in which seeds have started forming, chop to larger pieces (see the two pictures). Wash and drain the pieces. Break each red chili into 2 or 3 pieces and set aside.

          Set a wide cast iron wok on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish popping, throw in the broken red chilies. Stir once and chuck in the jackfruit bits. Pour in enough water to submerge the pieces. Tip in the salt and cover with a lid.

          Once it boils nicely, turn down the heat. Stir occasionally. If you wish to eat iron-rich kadgi upkari, remember to keep a flat, soft iron ladle in the wok throughout the cooking process.

          Half an hour after it first started to boil, check to see if the jackfruit pieces are cooked by pressing them with the sharp edge of the ladle. If the ladle cuts through the pieces easily, it means that the jackfruit is cooked. If not, keep covered, stirring occasionally. The cooking time may vary depending on the variety and softness of the jackfruit.

          Once cooked, remove the lid, turn up the heat and stir allowing the excess water to evaporate. In the meantime, taste and add more salt if required. Once all the water has vaporized, your delicious kadgi upkari is ready to serve.

          You can enjoy it by itself or as a side dish to rice, porridge or cherupayar kanji. The kadgi upkari, which is so simple to cook, is indeed so delicious to eat. Do cook and enjoy!

225) SPICY JACKFRUIT BULLETS

SPICY JACKFRUIT BULLETS

AN EASY TO MAKE YUMMY, MEATY,

DEEP-FRIED TENDER JACKFRUIT SNACK

Ingredients:

     1)    Tender jackfruit chunks (minus peel and core – for tips on cutting up tender jackfruit, see my Kadgi talaasan recipe) – 400 gm.

     2)    Roasted rice powder or putte podi – 100 gm.

     3)    Hot red chili powder – 2 teaspoons

     4)    Turmeric powder – ½ teaspoon

     5)    Asafoetida powder – 3 pinches

     6)    Garam masala powder – ¼ teaspoon

     7)    Powdered salt – 1 teaspoon

     8)    Any cooking oil – to deep-fry

To Cook:

          Put the tender jackfruit chunks into a pressure cooker. Pour in enough water to immerse the chunks completely. Set on high heat. As soon as you hear the first whistle, switch off the heat and let cool naturally to allow the chunks to cook to perfection.

          Once the steam has subsided, open the cooker, take out the chunks and drain off the stock. Put the chunks in a mixing bowl and mash nicely (press with the bottom of a stainless steel glass or tumbler if a masher is not available). Now sprinkle the chili powder, the turmeric powder, the asafoetida powder, the garam masala powder and the powdered salt. Mix thoroughly with your fingers. Now tip in the roasted rice powder and mix nicely again.

          Take a lime sized ball of the mixture and squeeze it, rolling it within your fingers to make the bullets. Set a wok on high heat. Pour in the cooking oil of your choice (around 200 ml. will do). As soon as the oil is hot (before it smokes, for the oil should never be overheated), gently slip in a few of the bullets, taking care not to overcrowd the wok. Stir frequently to fry all the sides evenly.

          Adjust the flame to maintain the oil at the right heat and fry the bullets till they are crisp all around. Lift out and drain off the excess oil and start frying the next batch.

          Serve hot. Kids who do not like to eat tender jackfruit will gobble up the spicy jackfruit bullets in no time! Meat lovers who are forced to go on a pure vegetarian diet can happily enjoy the meaty bullets. Crispy on the outside, yet soft and full of texture in the inside, these wholesome, healthy and nutritious bullets, you will love for sure.

Enjoy!!!

224) TORIN GHASHI

TORIN GHASHI

A KONKANI PIGEON PEA–TENDER

JACKFRUIT–COCONUT CURRY

Ingredients:

1)    Black pigeon peas (‘kaali tori’ in Konkani, ‘karutha tuvara’ in Malayalam) – 200 gm.
2)    Tender jackfruit chunks – 250 gm. OR elephant foot yam – 250 gm.
3)    Medium sized cucumber tree fruit (‘bimbul´ in Konkani, ‘bilimbi’ in Malayalam) – 6 Nos.
4)    Fresh coconut – ½
5)    Dry hot red chilies – 6 Nos.
6)    Curry leaves – 3 sprigs
7)    Mustard seeds – ½ teaspoon
8)    Coconut oil – 1 tablespoon
9)    Salt – 1¼ teaspoons

To Cook:

          Soak the pigeon peas in water overnight (if not soaked overnight, you can wash and cook them straight away, but for a longer time – around 5 to 6 whistles in the pressure cooker). Cut and weigh up 250 gm. of tender jackfruit chunks. To learn the cutting method, see the cutting tips in my kadgi talaasan recipe. Cut the pieces into rough 1 inch chunks.

          Wash and drain the soaked pigeon peas. Put them into a 2 litre pressure cooker and pour in enough water to submerge the pigeon peas completely (if you are using unsoaked pigeon peas, remember to pour in double the quantity of water or the peas may burn at the base). Set on high heat.

          As soon as you hear the first whistle, turn down the heat to minimum and cook for 5 minutes. Switch off the heat and let cool naturally. Meanwhile, cut off the stem tips of the cucumber tree fruit and cut the fruit lengthwise into halves. If the steam has subsided in the pressure cooker, open the lid and tip in the cucumber tree fruit and the jackfruit chunks. Stir and pour in a bit more water, if necessary, to immerse the jackfruit pieces in the pigeon pea stock.

          Close the lid and set on high heat. As soon as you hear the first whistle, switch off the heat and allow the cooker to cool naturally. In the meantime, grate the coconut.

          Set a small pan on low heat. Dribble a few drops of coconut oil and tip in the dry chilies. Stir for just a minute and switch off the heat. Now put the grated coconut, the roasted chilies and 150 ml. of water into your food processor and grind to superfine paste. Open the pressure cooker, take out a tablespoonful of the cooked pigeon peas and put them into the coconut-chili paste. Grind again to super smooth paste (the process gives the curry a nicer body and taste).

          Transfer the cooked pigeon pea-jackfruit mixture together with the coconut paste to a thick curry vessel. Tip in the salt and stir well. Set on high heat. If you are planning to use the curry as a side dish, it should be somewhat thick in consistency. If you are intending to use it as a runny curry to pour over rice, just dilute it with a little water.

          Taste and add more salt if required. Once the curry boils nicely, switch off the heat and cover with a lid. Set a small pan on low heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, tip in the curry leaves. Stir once and switch off the heat. Tip over the contents of the pan into the curry and stir. Cover with the lid.

          Your super delicious torin ghashi is ready to serve. Serve hot with plain rice as a pouring curry or with dali toye rice as a thick side dish curry.

Notes:

1)    Torin ghashi is an important side dish in Konkani festival and marriage feasts. Torin ghashi when prepared in large quantity over a wood fire becomes even more delicious and flavorsome and is much loved by nearly all Konkani people of all age groups.

2)    Slightly more mature jackfruit (but still young) can also be used to make torin ghashi. The soft jelly-like jackfruit seeds are a gourmet’s delight.

3)    Those who love garlic flavor can omit the mustard seeds and the curry leaves and instead, fry 7 to 8 peeled cloves of garlic to light brown in coconut oil and add to the curry.