Recalling those memories, I make sure that I add plenty of Kadgi (jackfruit) in my Chana Gashi at every religious event in my house.
1 cup brown chana (brown chick peas)
I can kadgi (jackfruit)
1 cup fresh grated coconut
6 dried red chillies,roasted (Byadgi)
marble size tamarind
salt to taste
1 tsp mustard seeds
1/2 tsp jeera (cumin seeds)
1 sprig curry leaves
1 tsp oil
How it's made:
Soak chana overnight (or 6 hrs) & pressure cook the next morning. (Save the cooked water & use for cooking the curry or grinding the coconut paste).
Grind coconut, red chillies & tamarind with a little water to a fine paste. Cut Kadgi into bite size peices.
In a large pan, mix cooked chana, kadgi & salt. Cook together for 5-10 mins. Add ground masala. Boil for a few mins. Adjust salt.
In a "Phanna Davlo"or small frying pan, heat oil. Add mustard seeds. Once it splutters, add jeera & curry leaves. Add seasoning to chana gashi. Mix well & cover. Serve with white rice.