So sorry Guys! I uploaded the photos thinking I will type in the post soon and poof, the modem conks out. Just had the “modem guy” come in and straighten things out. And, So the post comes in.
Raw jackfruit is a quintessential konkani ingredient. It is used as a star of the recipe like in this dish or as a subtle ingredient in a beans curry dish. Either way, it is found in every konkani kitchen. However, in my part of the world, the fresh ones are not available. I make do with the canned ones. I use the ones that preserved in water and salt only. No artificial preservatives. My rule of thumb for any canned veggies. The good thing about using them canned is you don’t have to struggle with cutting an actual raw jackfruit which is full off a sticky sap that no ordinary soap can get rid off. Plus, they are cooked half way through which makes it a snap to make dishes like these ones. Just rinse them REALLY good.
1 10 oz can of raw jackfruit, cut into bite sized pieces
1/2 tsp Brown sugar or 1/2 golf ball size Piece of jaggery
Salt to taste
To be ground together, with water as required, into a coarse paste
3/4 cup Shredded coconut
2-3 Red Chillies, roasted in a little bit of oil
1/2 tsp Tamarind Paste
1 tsp Coriander Seeds, roasted in a little oil (maybe with the chillies)
1/2 tsp Mustard Seeds
6-7 Curry Leaves
2 tbsp Good Quality Coconut Oil
Cook the Jackfruit in a cup of water, covered, till cooked through. A good indicator is, if it is mashed when pressed by the ladle, its cooked. Doesn’t take more than 3-4 minutes. Add the ground paste, Jaggery, salt to taste. Mix and cook till any liquid present is boiled away. In a seasoning pan, heat the oil, add mustard seeds. When they get crackling, add the curry leaves. Step away from the pan as they are going to sputter. When the sputtering stops, add it to the curry and immediately cover it. Mix the seasoning in before serving. Serve with rice and dal or with rotis. Enjoy.