Kadgi Chakko(Raw Jack Fruit Dry Curry)

Kadgi Chakko(Raw Jack Fruit Dry Curry) is a delicious GSB curry that's prepared without the use of garlic and onion. This is prepared when kadgi is available. Kadgi is available almost 10 months a year locally and we also can preserve this by boiling the chunks in salt water and storing the pieces in zip lock bags in the freezer.

The masala has a nice smell and tastes too good. The use of coriander seeds help in digestion and the high fibre within raw jack fruit keeps the system clean. This curry goes well with white rice and daalithoi.

Ingredients:
Raw Jack Fruit - 500Gms
Grated Coconut - 1/2
Red Chillies - 10-12
Coriander Seeds - 1 Tbsp
Urad Daal - 1 Tsp
Jaggery - A small piece
Tamarind - Size of a marble
Mustard Seeds - 1 Tsp
Curry leaves - A sprig
Salt - To taste
Coconut Oil - 4 Tsp

Method:
Remove skin off the raw jack fruit and also remove the core(Stem). Cut into 1 inch pieces.
Cook the pieces with little salt in a pressure cooker without adding water.
Coarsely smash the cooked jack fruit pieces.
Roast red chillies, coriander seeds and urad daal separately using little oil.
Grind the roasted ingredients with grated coconut, jaggery and tamarind to a coarse paste.
Heat oil in a kadai.
Add mustard seeds and allow them to splutter.
Add curry leaves and fry.
Now add the masala paste and fry well till raw smell disappears and the masala starts getting browned.
Add the smashed cooked raw jack fruit pieces and mix well.
Add 1/2 cup water, cover and simmer.
After 5 mins, open the cover and raise the heat.
When the curry gets dry, switch off the heat.
Serve with rice and daalithoi or with chapathis.