Chane Ghassi with keerlu n bikkand ( chickpeas coconut gravy with brined bamboo shoots n jackfruit seeds )

 

Chane Ghassi with keerlu n bikkand  ( chickpeas coconut gravy with brined bamboo shoots n jackfruit seeds ) 

• Kala chana/chickpeas -1 cup  Jackfruit seeds-1/4 th cup 
• Brined bamboo shoots-1/4 th cup 

To grind to a fine paste 

• Grated coconut -11/2 cups 
• Roasted dry Red chilies -8 to 10 or according to the taste  Tamarind - tamarind seed size 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard-1/2 tsp 
• Curry leaves -1 sprig  

Method 

Soak Brined bamboo shoots overnight  in enough water ... remove 4 to 5 water n wash it properly .

Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d jackfruit seeds and brined bamboo shoots for a whistle or two  

..  ..
  Grind grated coconut,Roasted red chillies n tamarind to a   fine paste ..  Add the ground masala,along with salt  to the cooked stuffs n boil it . !

Season the gravy with mustard seeds n curry leaves.

Note : adjust salt as brined bamboo shoots already has enough salt .