This is a classic Konkani curry. As mentioned in an earlier recipe, most Konkani curries have as their base ground coconut, tamarind and roasted dry red chillies, the kind of seasoning differentiates the curries. In this case, the seasoning comprises of mustard seeds and curry leaves. The original dish is made with Bengal gram (kala chana/black chickpea) and is a popular dish during festivals such as Ganesh Chaturthi and Ugadi. I have used white chickpeas (Kabuli chana/Garbanzo beans) for this dish and it works very well.
- Chick Peas - 1 lb
- Raw green jackfruit/Kadgi - 1 can
- Grated coconut - 1 cup
- Roasted dry red chillies - 15 (I used Byadgi chillies)
- Tamarind paste - 1/2 tsp
- Rice flour - 1 tbsp
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Dried red chillies - 2, broken into two
- Curry leaves - 1 sprig
Wash and soak chickpeas for 6-8 hours or overnight preferably. Pressure cook the chickpeas with water(one whistle) and set aside. If using fresh green jackfruit/Kadgi, chop into bite size pieces and pressure cook with the chick peas.
Blend the masala ingredients to a smooth paste, water can be added to blend the masala.
In a stockpot, mix the cooked chickpeas and Kadgi along with the water (stock)in which its been cooked, the blended masala and salt to taste and bring to a boil. More water can be added depending on the consistency of the curry you need.
Heat oil in a small pan. Add mustards seeds. When the seeds splutter, add in the curry leaves and the red chillies. After a few seconds, pour this seasoning into the curry.
Serve hot with white rice.
- Canned chickpeas can also be used for this recipe. I throw the liquid that it comes with and wash the cooked chickpeas thoroughly.
- I use canned Kadgi, I do the same with it too. Throw the liquid its in and wash it under running water a few times.
- If Kadgi is not available, you can also use either yam (Sooran) or potatoes.
- If using canned chickpeas, remember to put in less salt as the peas are already salted.