Ingredients:

• 500 g – tender jackfruit, cut into small cubes of 2 cm (only the thorny outer skin is removed)
• 1 cup ( 100 g ) – cooked black Channa
• 1/2 ( 50 g ) cup – tur dal
• 1.25 cup – water
• 1/2 tsp – Turmeric powder
• 1/4 tsp – oil
• 3/4 tsp – salt ( or to taste )
• 1 – kudampuli ( Kokum or darmbya sole – for sour taste )
• 1 cup ( 150 g ) – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – water
• For seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera ( Cumin seeds )
• 1/2 tsp – Methi ( Fenugreek ) seeds
• 1 sprig – Curry leaves

Method:

1. For black channa:
2. Wash and soak black channa in 2 cups water for 6 – 7 hours and pressure cook for 25 minutes ( reduce the heat to medium after 3rd whistle and cook for 20 minutes or till done and soft ).
3. Boil tur dal in 1.25 cup of water, with oil and turmeric powder, in a pressure cooker for 15 minutes or till done ( reduce the heat after 2nd whistle and cook for 15 minutes ). Allow the cooker to naturally cool.
4. Separately, pressure cook gidgi / idichakka pieces with 1/2 cup water, for 2 whistles on high heat.
5. Allow the cooker to cool naturally.
6. In a wide bowl, mix cooked dal, boiled black channa ( boiled black channa quantity should be less than gidgi pieces ), gidgi pieces, salt to taste and 1 kudampuli /darbyasole.
7. Adjust the consistency with 1/2 a cup of water, if required.
8. Cover with a lid and cook on low to medium heat, for 15 minutes.
9. Add coconut paste and mix well. Cook on a low heat for 8 – 10 minutes ( do not add extra water ).
10. For seasoning:
11. Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and curry leaves.
12. Saute for 2 – 3 minutes, until fragrant.
13. Pour the seasoning over gidgegashi and mix well.
14. Serve with rice.
15. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya