Friday, January 04, 2013

Wild Jack Gojju by Anuradha M Kamath

Wild Jack(Hebbalasu or Paach Ponosu) is abundantly available in most of the places down the Western Ghats in Karnataka. For the monsoons, precooked wild jack is preserved in brine just like Raw Mangoes to make gojju(A kind of tangy chutney) that goes well with piping hot congi.

I have wild jack in brine, stocked well and that lasts through the monsoons till the end of February. Then I get more from my hometown.

Here is the recipe for the spicy tangy Wild Jack Gojju prepared with raw mango in brine.

Wild Jack pieces in brine - 1/2 Cup
Raw Mango pieces in brine - 1/2 cup
Grated Coconut - 1 cup
Red long chillies - 4
Red short chillies - 4
Garlic flakes - 8-10
Coconut oil - 1 Tbsp

Mash the wild jack and mango pieces.
Roast the red chillies with little oil and grind with raw garlic flakes and grated coconut to a fine masala paste.
Mix the mashed wild jack and mango with the masala.
Add coconut oil to taste.
Mix well and serve.

Note: Since wild jack and mango are preserved in brine, no need to add extra salt. However, if you want to cut down on salt, wash the pieces with water before using.

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