Jainavare Gashi with Teppal/Sichuan pepper

               Jainavare is a kind of dried bean. Teppal is a herb which is called sichuan pepper in English.There are many who love the unique subtle pungent aroma of this herb.The flavor is very strong.The outer black coloured pod in the black coloured fruit is used in mangalorean and Goan Cuisine.
Its a big tree which grows to a great height.The tree has thorns.The younger bunches of the fruit are plucked from the tree once the fruit is completely formed.The  fruit is dark greenish in colour.They are sun dried and stored for use.Sometimes when the fruit matures they dry in the tree itself.The black round seed is discarded and the outer shell is retained for culinary use.
We Mangaloreans use this for coconut based curries which is a substitute for garlic and hing in the seasoning. Some include  this in fish curries too.
Today I am sharing this recipe with you all.There are other curries apart frm this where we use teppal for seasoning for eg. Duddhiya khatkhato and tinglavare gashi are few of them.Lets check the recipe and  how to use this teppal in curries.

Ingredients:-

  • Jainavare – 1 cup ( soak in water overnight and cooked for 3-4 whistle or till soft)
  • Raw jackfruit – 1 cup chopped n cooked.Add little salt while cooking
  • Coconut oil – 1-2 tsp

For the masala:-

  • Coconut grated – 1 cup
  • Roasted red chillies – 8-10 nos ( can increase of decrease the qty as per hotness reqd)
  • Tamarind –  marble size
  • Teppal – 8-10 nos 

Here is a pic of Teppal/Sichuan pepper and Jainavare ( sorry I don’t know the correct name for this in English ..I have heard its called Broken beans ) for you all to refer.

Method :-

  1. Wash and pressure cook the soaked bean for 3-4 whistles or till soft.
  2. Chop and cook raw jackfruit for 1-2 whistle till soft
  3. Combine both the cooked ingredients add salt and keep aside.(Remember salt is added to the jack fruit while cooking.so adjust accordingly).
  4. Grind Coconut with roasted red chillies and tamarind to a fine paste.
  5. Remove this from the mixer/grinder and add to the cooked veggie.
  6. Remove the black seed from the teppal. Soak teppal in very little water for just 5 minutes.
  7. Now pulse this along with the water in mixer for 3 times. Now the flavor is mixed with the water and shell n black skin separates. Just remove the shell and add the water along with the black skin to the cooked veggie n coconut paste which is kept aside.
  8. Add water to dilute the curry to a gravy consistency. Boil this very well.
  9. Drop 2-3 tsp of raw coconut oil.
  10. Switch off the gas.
Jainavare gashi is ready to serve along with rice.

Note: 

  1. Soak teppal in little water for 5 minutes before pulsing
  2. Please do not grind teppal while grinding the coconut masala.
  3. Pulse it separately in mixer only after the coconut paste is removed from the mixer/grinder.
  4. There is a small black seed in the centre which has to be removed before pulsing.
  5. Can be made with pumpkin instead of the avare and jackfruit seed. For that cook the pumpkin till soft and follow the rest of the method adding ground masala n flavouring with teppal.
  6. Instead of Jainavro –  thingalavare/navy bean (soaked overnight) with suran(elephant yam) and Kirlu (tender bamboo shoots).

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