How to make Raw Jackfruit Ghassi - It is a simple dish of raw jackfruit – a favourite of the Saraswat Brahmins.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jackfruit (कट्ठल ), Oil (ऑइल)

Cuisine : Mangalorean

Course : Main Course Vegetarian

Raw Jackfruit Ghassi Recipe Card

Raw Jackfruit Ghassi

Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli.  It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms.  Apart from rice, another important thing used in the cuisine of Mangalore is fruits.  Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.

For more recipes related to Raw Jackfruit Ghassi checkout Mughlai Jackfruit, Jackfruit Kerala Curry, Jackfruit Curry, Susal . You can also find more Main Course Vegetarian recipes like Methi Kela Bhaji, Aloo Phoolkopi, Paneer Babycorn Balchao, Soya Chunks Manchurian.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Raw Jackfruit Ghassi Recipe

  • Jackfruit cut into 1 inch cubes and boiled 1/2 medium

  • Oil 4 tablespoons

  • Dried red chillies 6

  • Scraped coconut 1 cup

  • Mustard seeds 1 1/2 teaspoons

  • Tamarind pulp 1 tablespoon

  • Green peas boiled 1 cup

  • Salt to taste

  • Curry leaves 4-5


Step 1

Heat one tablespoon oil in a small non-stick bowl, add red chillies and sauté for twenty seconds.

Step 2

Put them into a mixer jar, add coconut, half the mustard seeds and tamarind pulp. Add sufficient water and grind to a smooth paste.

Step 3

Heat two tablespoons oil in another non-stick pan, add jackfruit, green peas, ground paste and half cup of water and mix well.

Step 4

Simmer the mixture for about three to four minutes. Add salt and mix well.

Step 5

For tempering, heat remaining oil in the small non-stick pan, add mustard seeds and curry leaves. Once the mustard seeds splutter, add it to the mixture in the other pan. Mix well and simmer for a minute.

Step 6

Transfer into a serving bowl and serve hot.