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

How to Make Gidge Gashi ( Konkani cuisine of Cochin GSB )

• For black channa:
• 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 ).
• 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.
• Separately, pressure cook gidgi / idichakka pieces with 1/2 cup water, for 2 whistles on high heat.
• Allow the cooker to cool naturally.
• 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.
• Adjust the consistency with 1/2 a cup of water, if required.
• Cover with a lid and cook on low to medium heat, for 15 minutes.
• Add coconut paste and mix well. Cook on a low heat for 8 - 10 minutes ( do not add extra water ).
• For seasoning:
• Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and curry leaves.
• Saute for 2 - 3 minutes, until fragrant.
• Pour the seasoning over gidgegashi and mix well.
• Serve with rice.
• Recipe Courtesy: Niya's World