Chana Ghashi (Chickpeas with tender jackfruit)

Since my mother is visiting me and it is Thursday today, I have made this chana ghashi. (She does not eat onions and garlic on Thursdays, only satvik food). This is one popular Konkani dish, which is served in important functions and on festival days.

Ingredients:

1 cup of chickpeas

1/2 kg of tender jackfruit

1 cup shredded coconut

4-5 red chillies

1 small ball of tamarind

1/2 teaspoon fenugreek seeds

1/2 teaspoon turmeric powder

1 teaspoon mustard seeds

2 sprigs of curry leaves

A pinch of asafetida

1 teaspoon oil

Salt to taste

Method:

Soak the chana or chickpeas overnight. Cut the tender jackfruit into small pieces (This is a sticky job. You can get it cut by the vendor to make your job easy). Now cook the chickpeas and tender jackfruit in pressure cooker until it becomes soft. Fry the fenugreek seeds in a little oil and keep aside. Grind the shredded coconut, red chillies, fenugreek seeds, and tamarind to form a thick masala. Mix the chickpeas and jackfruit, ground masala, salt, and turmeric powder and bring it to a boil. Heat oil in a small pan. When it is hot add the mustard seeds. When the mustard seeds crackle, add curry leaves and asafetida. Season the chana ghashi and serve hot with rice and upkari.