Ponsa Elchikerri is seasonal curry prepared with half ripe jackfruit,its seed and rind.There are various elichikerri recipe updated in this blog,which can be referred in konkani curry’s section.Here is my version which I learnt from my Mother in Law.
- Jack Fruit bulbs – 1 & 1/2 cups (chopped)
- Jack Fruit Seed – 1/4th cup (chopped)
- Rind part – 1/4th cup (chopped in small squares)
- Coconut – 1 cup (reserve 2 tsp for seasoning)
- Red chillies – 8-10 nos (roasted in oil)
- Tamarind – marble size ball
- Jeera – 1 tsp
- Pepper – 1/2 tsp
- Oil – 1 tbsp
- Mustard – 1 tsp
- Curry leaves – few sprig
- Turmeric – 1/4th tsp
- Salt to taste
Chop the seeds roughly and the rind part without the white fibre into small square pieces.
Chop the jackfruit bulbs into medium size pieces,
Mix all together , add 1 cup water and cook in pressure cooker with a little salt.
Grind together grated coconut,roasted red chillies and tamarind to a fine paste.
Roast jeera and pepper in little oil.When cool add this to the ground masala and grind once more for 2-3 seconds.
Remove the lid of the cooker and check whether the seeds are cooked and soft enough.Add the ground masala paste,add 1 cup water and bring to boil.(The curry becomes thick as and when its boiled,so can add enough water to the consistency required).
Check for salt and add if necessary
In a pan heat oil splutter mustard and curry leaves.Pour this on the curry.
Again heat little oil and roast grated coconut along with turmeric until the coconut turns to golden brown.Now pour this on the curry.
Serve as a side dish with rice and dalithoy.