Gujje Gassi aka Mangalorean Mature Raw Jackfruit Curry

Serves

You’ll need:

• 620 gms Jackfruit seed cover
• 320 gms Jackfruit seeds
• 220 gms coconut, freshly grated
• 4 heaped tbsp njh Mothership’s Meat/Seafood/Veg Mix
• 1 onion, sliced
• 1 tsp turmeric
• 2 tbsp jaggery, powdered

 For tempering:

• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 1/2 onion, diced

Method:

• Cook the jackfruit seeds in 4 cups of water and 1 tbsp of salt in a pressure cooker for 5 whistles. Grind the coconut with njh Mothership’s Meat/Seafood/Veg Mix and onions. Add water to grind to a fine paste.
• Take a clay pot with the cooked seeds and water. Add the seed cover. Once it cooks slightly add the ground gravy with water. Season with rock salt, to taste. Add turmeric.
• Taste it. If it needs a little tamarind or jaggery. Please add. Jaggery will not make it sweet. It just balances the dish out.
• Let it cook. Once it is nearly cooked, start the tempering. Take the coconut oil and heat in a wok. Add the mustard seeds. Once it splutters, add the onions and curry leaves, add to the dish.