Kadgi Gojju is a traditional village-style vegan jackfruit curry, a perfect side dish for your vegetarian and vegan meal. Kadgi Gojju can be served with steamed rice or any variety of bread.
Young raw green jackfruit, which is now popularly used as vegetable meat, is called kadgi in Konkani, kathal in Hindi, and idinchakka in Malayalam.
Love jackfruit? Try out this interesting BBQ Jackfruit Burger.
Coming back to today's dish
Kadgi means jackfruit and gojju means mashed, so the dish below can be described as mashed jackfruit in coconut curry.
Young raw green jackfruit is cut into cubes and then pressure cooked. The softer it gets better it is for this dish.
While grinding the curry paste, you add grated coconut (fresh, frozen, or dried), red chilies (or chile powder), coriander seeds, and water to form a paste. If you like it a little sour, you can also add a small piece of tamarind which I generally skip.
In a mortar and pestle, nicely crush the garlic cloves and add them to the curry. The recipe below has a mild flavor of garlic, so adjust the number of garlic as per your liking. If you love a robust garlicky flavor, increase the amount; else, reduce it.
Do not forget to drizzle coconut oil at the end, which takes the dish to the next level - which I failed to capture in my video here.
Ingredients for KADGI GOJJU | VILLAGE-STYLE VEGAN JACKFRUIT CURRY
3 cups raw, young green Jackfruit, chopped into pieces
3 to 4 cups Water
1 teaspoon Salt
For the curry paste
1 cup Grated coconut
5 to 6 Dry red chilies
1 tablespoon Coriander seeds
½ to ¾ cup Water
Other ingredients
5 to 6 Garlic cloves, crushed
½ teaspoon Salt
1 tablespoon Coconut oil
Detailed recipe for KADGI GOJJU | VILLAGE-STYLE VEGAN JACKFRUIT CURRY | KATHAL KI SABJI
How to cook jackfruit?
In a pressure cooker, add chopped jackfruit along with 3 to 4 cups of water and salt. Pressure cook this for 3 whistles. One on high flame and two on medium flame. Let the pressure release naturally. Jackfruit can also be cooked in a pot, but it will take longer to cook. Check out the video here.
Making of curry paste
In a mixie jar or blender, add coconut, dry red chilies, coriander seeds, water, and blend to a smooth paste.
Making of jackfruit curry
Open the pressure cooker lid and nicely mash the jackfruit using a potato masher. Add the ground curry paste and crushed garlic, add salt if needed and bring it to a nice boil. Then simmer it for 5 to 10 minutes, and then drizzle coconut oil. Switch off the flame.
Tips:
- If you want the curry thick and creamy, add 1 or 2 tablespoon of cashews while grinding the masala.
- A small lemon-sized tamarind ball can be added while grinding the curry paste.
- Adjust the number of red chilies and crushed garlic to taste.
Video recipe for KADGI GOJJU | VILLAGE-STYLE VEGAN JACKFRUIT CURRY | KATHAL KI SABJI
Detailed recipe for KADGI GOJJU | VILLAGE-STYLE VEGAN JACKFRUIT CURRY
Recipe card
Kadgi Gojju | Vegan Jackfruit Curry | Kathal Ki Sabji
Ingredients
- 3 cups Young Jackfruit uncooked, chopped into pieces
- 3 to 4 cups Water
- 1 teaspoon Salt
For the curry paste
- 1 cup Coconut , grated
- 5 to 6 Dry red chilies
- 1 tablespoon Coriander seeds
- ½ to ¾ cup Water
Other ingredients
- 5 to 6 cloves Garlic , crushed
- ½ teaspoon Salt
- 1 tablespoon Coconut oil
Instructions
How to cook jackfruit?
- In a pressure cooker, add chopped jackfruit along with 3 to 4 cups of water and salt. Pressure cook this for 3 whistles. One on high flame and two on medium flame. Let the pressure release naturally. Jackfruit can also be cooked in a pot, but it will take longer to cook. Check out the video of cooking vegan jackfruit curry.3 cups Young Jackfruit, 3 to 4 cups Water, 1 teaspoon Salt
Making of curry paste
- In a mixie jar or blender, add coconut, dry red chilies, coriander seeds, water, and blend to a smooth paste.1 cup Coconut, 5 to 6 Dry red chilies, 1 tablespoon Coriander seeds, ½ to ¾ cup Water
Making of jackfruit curry
- Open the pressure cooker lid and nicely mash the jackfruit using a potato masher. Add the ground curry paste and crushed garlic, add salt if needed and bring it to a nice boil. Then simmer it for 5 to 10 minutes, and then drizzle coconut oil. Switch off the flame.5 to 6 cloves Garlic, ½ teaspoon Salt, 1 tablespoon Coconut oil
Notes
- If you want the curry thick and creamy, add 1 or 2 tablespoon of cashews while grinding the masala.
- A small lemon-sized tamarind ball can be added while grinding the curry paste.
- Adjust the number of red chilies and crushed garlic to taste.
Nutrition
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