GUDHGYA UPKERI-(RAW JACKFRUIT CURRY-DRY)

GUDHGYA UPKERI(RAW JAKKFRUIT CURRY-DRY)

The tender jackfruit(when the jackfruit is about to start forming seeds)  when converted into a curry, tastes great. A simple preparation is given below.

Ingredients:

raw jackfruit-250 gms,

chilly powder-1tsp,

mustard-1 tsp,,

salt to taste and

coconut oil-1 tsp.

Method:

De-skin the jackfruit.

Cut it into very small pieces.

Heat oil in a pan, crackle the mustard seeds, add the chilly powder, the cut vegetable, salt and a cup of water.

Stir it in-between.

Cook till the water gets evaporated. While cooking the pan should be closed with a lid.

The curry is ready.

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JEEVE PONSA GHASSI(RAW JACKFRUIT CURRY)

JEEVE PONSA GHASSI(RAW JACK FRUIT CURRY)

This  is a preparation for which all Konkanies are eagerly awaiting the onset of summer and the arrival of this seasonal vegetable in the market. It is a preparation liked in general by all the Konkanies. It is one of the favoured side dishes prepared during any religious/social functions and also on festival days. Both  unripe(young)  and the  matured(raw) jackfruit are used to make this curry. The whole of the jackfruit , except the outer skin and the rind(the stem at the centre),  is used in the preparation of this dish.

Ingredients:

raw  jackfruit(skin pared and the rind removed and cut into 1 to 1 1/2″ cubic pieces)-250gms,

tur dal-1/2 cup,

coconut scrapings-1 cup,

red chillies-3,

turmeric powder-1/2 tsp,

darmbya sol-1 piece,

salt to taste,

mustard seeds-1tsp,

curry leaves and

oil 1tsp.

Method:

Cook dal and jackfruit pieces separately.

Grind masala using coconut scrapings, turmeric powder  and chillies.

Cook the masala with sol and salt for 5mts.

Add the  cooked jackfruit pieces and dal, boil for another 2 mts.

Do phannu(seasoning) with mustard seeds and curry leaves in oil.

Instructions for cutting the jackfruit

Before using or cooking the jackfruit, the cleaning has to be done properly. First, the skin(the thorny stuff outside) must be pared and discarded . Then cut the jackfruit into four longitudinal pieces. Cut and remove the rind carefullyafter smearing the knife and also the hands with some edible oil,to avoid the gum- like oozing white sticky latex sticking to the hands or knife.  Then the portions can be cut to small 1 to 1 1/2″ cubic pieces to make curry in case of raw jackfruit or remove the yellow edible fruit bulbs. Ripe bulbs are used after removing the the white stripy rag outside it and the seed inside. If  the  jack is young, the seeds can be cut along with other parts for making  curry. If the jack is matured , but raw, the seeds are to be separated, the outer slippery thick skin removed and the inner brown skin scrapped at random, then cut into two pieces and mix with the other fleshy pieces for making curry.

Variation in Curry

Additional Ingredients:

Soaked and cooked chowli-1 cup,

jeera-1tsp and

coconut scrapings-2 tsps.

No dal is required for this preparation.

The Jackfruit used in this case is semi-matured one .

Method:

The procedure is same as given above, except the addition of cooked chowli in place of dal.  After cooking the jackfruit pieces with masala, the phannu(seasoning) is done adding  jeera and 2tsp coconut scrapings along with mustard seeds and curry leaves in oil.

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