Sunday, 19 February 2012



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.


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.

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