Ponsa Gashi
A traditional Mangalorean curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish perfectly balances sweet, sour, and spicy flavors, making it a coastal classic.
For 4 servings
Prepare and cook the jackfruit: Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Cut the jackfruit into 2-inch cubes, removing the outer green skin and the hard central core. Place the jackfruit cubes in a pressure cooker with 2 cups of water and 0.5 tsp of salt. Cook for 2-3 whistles, or until the jackfruit is tender but still holds its shape. You can also boil it in an open pot for 15-20 minutes. Drain the jackfruit and reserve the cooking water.
Prepare the masala paste: Heat 1 tsp of coconut oil in a small pan over low heat. Add the dried red chilies, coriander seeds, and cumin seeds. Roast for 2-3 minutes until they become fragrant. Let the spices cool down completely. In a grinder jar, combine the roasted spices, grated coconut, turmeric powder, and tamarind. Add about 0.5 cup of water and grind to a very smooth paste. Add more water if needed to help it grind.
Cook the curry: In a large pot or kadai, add the cooked jackfruit cubes and the ground masala paste. Add the grated jaggery and the remaining 1 tsp of salt. Pour in 1 to 1.5 cups of the reserved jackfruit water (or fresh water) to achieve your desired gravy consistency. Mix everything well. Bring the curry to a boil, then reduce the heat and let it simmer for 8-10 minutes, allowing the flavors to meld together.
Make the tempering: In a small pan, heat the remaining 2 tbsp of coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the crushed garlic and sauté for about a minute until it turns light golden. Add the curry leaves and cook for another 10-15 seconds until they turn crisp.
Pour the hot tempering over the simmering jackfruit curry. Stir gently to combine. Let the curry rest for at least 5 minutes before serving hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always oil your hands and knife before cutting raw jackfruit to prevent the sticky sap from clinging to them.
- 2Do not overcook the jackfruit, as it can become mushy. It should be tender enough to be pierced with a fork but still hold its shape.
- 3Using freshly grated coconut provides the most authentic flavor and creamy texture for the gashi.
- 4Adjust the amount of jaggery and tamarind to suit your personal preference for a sweet and sour taste.
- 5This curry tastes even better the next day as the flavors have more time to develop.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the garlic from the tempering. You can add a pinch of asafoetida (hing) to the hot oil after the mustard seeds splutter for a similar flavor profile.
high proteinHigh protein
For a protein boost, add 1 cup of boiled black-eyed peas (alsande) or chickpeas to the curry along with the cooked jackfruit.
quickQuick
To save time, use canned raw jackfruit available in brine. Make sure to rinse it thoroughly under running water before use to remove the briney taste.