Ponsa Ghashi
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook the Jackfruit
- b.Generously apply 1 tsp of coconut oil to your hands and the knife to prevent the jackfruit's sap from sticking.
- c.Carefully peel the green, spiky skin of the raw jackfruit. Remove the hard central core and cut the flesh into 1-inch cubes.
- d.Place the jackfruit cubes in a pressure cooker. Add 1 cup of water and 0.5 tsp of salt.
- e.Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10 minutes, until the jackfruit is tender but still holds its shape. Do not overcook. Set aside and let the pressure release naturally.
- 2
Step 2
- a.Grind the Coconut Masala
- b.In a blender or mixie jar, combine the grated fresh coconut, Byadgi red chilies, coriander seeds, tamarind paste, and turmeric powder.
- c.Add 0.5 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
- 3
Step 3
- a.Simmer the Curry
- b.Transfer the cooked jackfruit along with its cooking water to a heavy-bottomed pot or kadai.
- c.Pour the ground coconut masala paste over the jackfruit. Add the grated jaggery and the remaining 1 tsp of salt.
- d.Gently mix all the ingredients together. If the gravy seems too thick, add a splash of warm water to reach your desired consistency.
- e.Bring the curry to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. This allows the jackfruit to absorb the flavors of the masala.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the curry simmers, heat 2 tbsp of coconut oil in a small tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the curry leaves (be careful as they may splutter) and the hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering jackfruit curry.
- c.Stir gently to incorporate the tempering into the ghashi. Let it cook for one more minute.
- d.Turn off the heat. Serve Ponsa Ghashi hot with steamed rice or neer dosa for an authentic Konkani meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Oiling your hands and knife is a non-negotiable step when handling raw jackfruit to avoid its sticky latex.
- 2For a deeper, smokier flavor, dry roast the red chilies and coriander seeds in a pan for a minute before grinding.
- 3Do not overcook the jackfruit. It should be fork-tender but not mushy, maintaining its meaty texture.
- 4If fresh raw jackfruit is unavailable, you can use canned young green jackfruit in brine. Drain, rinse well, and proceed with the recipe, reducing the pressure cooking time to just 1 whistle.
- 5The curry thickens as it cools. Adjust the consistency with a little warm water if needed before serving.
- 6This dish tastes even better the next day as the flavors have more time to meld and deepen.
Adapt it for your goals.
Add Protein
For a heartier version, add 1/2 cup of cooked black-eyed peas (alsande) or chickpeas along with the jackfruit in Step 3.
Vegetable SubstituteVegetable Substitute
If raw jackfruit is not available, this ghashi can also be prepared with raw bananas, breadfruit (jeev kadgi), or yam (suran). Adjust cooking times accordingly.
Spicier VersionSpicier Version
Increase the number of Byadgi red chilies or add 1-2 spicier Guntur chilies to the masala paste for extra heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolism.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and coriander seeds used in the masala have natural anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Frequently asked questions
Yes, Ponsa Ghashi is quite healthy. Raw jackfruit is rich in dietary fiber, vitamins, and minerals. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits. It's a wholesome, plant-based dish.