Kali Tori Ghashi

Ingredients:

1 cup kali tori

1/2 can young green jackfruit (kadgi, raw jackfruit)

3/4 cup grated coconut

4 to 5 roasted red chillies

1 marble sized tamarind

1/2 tsp mustard seeds

6 to 7 curry leaves

Oil for seasoning

Salt to taste

What is Kali Tori? Kali in konkani means black and tori, I learnt recently are pigeon peas. So kali tori, as you guessed, are black pigeon peas. Also, I checked around on google and found out they are also called kadyos. Looks like I need to make a trip to The Ranch Market to see for myself.

This is what Kali Tori looks like :

Method :

Wash the peas and soak in 2 cups of water for a few hours (or overnight) and pressure cook till almost cooked (about 3 whistles).

Meanwhile, grind the coconut with chillies, tamarind, salt and just enough water to form a paste.

In a deep bottomed vessel, heat about 1/2 a cup of water and boil the jackfruit pieces. I used about half a can, you could use the whole of it if you are fond of it. You could use the pieces as they are or chop them into smaller chunks. Just make sure you wash them really well to remove the smell and taste of brine. The ones in the can cook fast, so if you pressure cook them with the peas, they may become soggy and mushy. 

Add the peas along with the water and cook for some more time .

Add the coconut paste, salt, water if needed and bring to a boil.

Season with mustard seeds and curry leaves.

Serve hot with rice and dal. And some lip smacking pickle!

Sending this recipe to MLLA event hosted by Siri, originally started by Susan.

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