Chane (chickpeas) Ghasi (a traditional Konkani coconut gravy/curry ).
What goes into it:
1 cup dried chickpeas- soaked overnight
1 can green jackfruit
1.5 cups fresh grated coconut
5 dried red chilies- roasted
1 tspn tamarind paste
1 tablespoon oil- coconut oil preferred
1 tspn Black mustard seeds
1 tspn cumin seeds
1 sprig curry leaves
How it’s done:
Cook the chickpeas and jackfruit till tender (I usually use a pressure cooker for this. Around 5 whistles on high).
Grind together the coconut, chilies, tamarind and salt with water to a fine paste. Add this to the chickpeas and simmer covered (adding water as needed for gravy) till completely cooked.
Dressing- Heat the oil, add the mustard seeds and cumin. When they splutter, switch off and add the curry leaves. Add this dressing to the curry.
Serve hot as gravy with long grained rice.