When Jackruit is in season, the seeds are washed and stored to make a variety of dishes. These seeds are usually pressure cooked and added to other vegetables or lentils. They can also be roasted and served sprinkled with salt. Today’s dish is a slightly laborious one as it involves scraping off the skin of the seeds, but it’s well worth it as the dish is absolutely delicious.
250 gms Jackfruit seeds
2 heaped tbsps Kashmiri chilly powder
1 heaped tsp tamarind paste
For the tempering:
1 tbsp coconut oil
1 tsp mustard
1 tsp Hing/ asafoetida powder
1 tsp coconut oil to garnish.
Remove the white dry skin of the seeds. Wash and soak the seeds overnight. The next day scrape off the brown outer cover and slice them into long strips. Wash thoroughly and pressure cook with salt in around two glasses (500ml) of water. It may take three to four whistles of the pressure cooker as it all depends on the variety of seeds. Allow the pressure to release naturally. Add the chilly powder and tamarind paste. Mash a few of the cooked seeds and tip them into the curry. This acts as a thickener. Bring to a boil. Heat the oil in a pan. Drop in the mustard seeds. After they crackle add the Hing. Toss. Pour the seasoning into the curry. Boil for a minute. Switch off and garnish with a tsp of coconut oil. Serve with Dal rice or plain curd rice.
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