Thursday, 11 June 2015

FANAS GARYANCHI KADHI / JACKFRUIT KADHI



FANAS GARYACHI KADHI  / JACKFRUIT KADHI

INGREDIENTS

Kape Fanas gare / ripe jackfruit flesh (the firm variety)
4 – 5 nos.
Ghee / clarified butter
1 tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Green chillies cut in 2 – 3 pcs each
2 nos
Coconut milk     
1 cup
Sour butter milk
1 ½ cup
Besan / chickpea flour
½ tbsp
Jaggery
1 tsp
Salt
T.T.
Coriander leaves chopped
2 sprigs

METHOD:



1.       Remove the seeds from the jackfruit flesh and chop the flesh into chunky pieces or you can also slice the flesh.


2.       Dissolve the besan in a little buttermilk to form a lump free paste. Now add this paste to the remaining butter milk and mix.



3.       Heat ghee, add jeera, heeng and green chillies. Also add in the chopped flesh.


4.       Sauté a little till it is cooked well. It will also shrink a little and start caramelizing at the sides.


5.       Remove from heat and gradually add in the buttermilk besan mix.


6.       Also add in jaggery and salt and bring it just to a boil.


7.       Now add in the coconut milk. Do not allow it to boil or the kadhi might split but make sure the besan is cooked and does not give off a raw aroma.


8.       If you find the kadhi too thick then just add in ½ cup water and bring just to a boil.

9.       Serve hot along with boiled white rice or khichadi. Sprinkle coriander leaves into the kadhi.




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