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Jackfruit Gassi ( Ponsa Gassi ) & Jackfruit Jam

Posted Mar 03 2009 2:50pm

JackfruitGassi ( PonsaGassi )

It’s a very popular dish in Konkani cuisine.


250 g raw jackfruits ( with seeds ) , cut and soaked in salt water for half an hour
Salt to taste

For coconut masala

½ coconut grated
1 teaspoon red chilli powder
¼ teaspoon turmeric

For seasoning

Cooking oil – 1 teaspoon
Mustard seeds – 1 teaspoons
Curry leaves – 1 spring

Soak jackfruit pieces in salt water for half an hour . Take out the jackfruit pieces from salt water and boil in fresh water . Check the salt. Cook till done. Make a paste of smooth coconut masala. Add the ground coconut masala with little water and cook for another 10 – 15 minutes on low heat. Stir occasionally. The final gravy should be thick ( not too watery ).


Heat oil in a pan. Add mustard seeds. When they starts splutter add curry leaves. Saute slowly. Add this to Jackfruit gassi and cook for another 2 minutes. Mix well. Serve with rice, cabbage thoran ( sukke ) , takka kedi ( moru curry ) , lime pickle and appolu ( pappadam ).

Jackfruit Jam


Jackfruit flakes: 1kg

Cloves: 12

Cinnamon: 6 (1” pieces)

Sugar: one-and-a-half kg

Citric acid: 1tsp

Water: 6 cups

Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid in a vessel. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle and then store it. To test whether the jam is done, cool the jam on a ladle. If it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.
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