Black Pigeon peas Bendhi with Jackfruit seeds is a delicacy made when Jackfruit is in season. Jackfruit seeds are peeled and pressure cooked along with salt and used in a variety of preparations. Bendhi is a preparation where garlic is used for seasoning. Posting a Black Pigeon peas and Jackfruit seed Bendhi today.
- 125 gms Black Pigeon peas
- 12 Jack fruit seeds peeled and halved
- Half coconut grated
- 12 roasted dry red chillies
- 1 tsp tamarind paste
- 15 cloves of Garlic crushed gently
- 2 tbsps Coconut oil
Wash and soak the Pigeon Peas for 6 to 8 hours. Tip into pressure cooker. After one whistle lower the flame and allow to cook for fifteen mnts. Pressure cook jackfruit seeds to two whistles with a little salt. Grind the coconut, roasted chillies and tamarind to a smooth paste and pour the paste into the cooked Pigeon peas and Jackfruit seed mixture. Add salt and adjust consistency of the Bendhi by adding water as required. It should neither be too thick nor watery. Boil well. Heat oil in a pan. Drop in the crushed garlic and roast to a rich golden brown. Pour the seasoning into the boiling Bendhi. Boil for a couple of minutes, switch off and keep aside for about fifteen minutes for the flavours to infuse.
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