Can you think of some Mangalorean specialities that you were probably never interested in when you lived in Mangalore (assuming you were born & brought up there) but now that you live outside Mangalore/India you have found a sudden liking towards this dish? I can think of many such dishes – Pathrade for example or the Ponsache Patholi (Steamed Jackfruit & Rice Cakes) – I was never really fond of them during my growing up years. Somehow I felt that these were two unavoidable delicacies which were done to death during the Summer. Every household had some saved up ESPECIALLY for you if you happened to visit them. “Patholi kelya…zai gi?” (Made some Patholi…. would you like to have some?) would be the first question hurled at you and it was hard to politely decline even if you had stuffed yourself with one or two whole Patholis for tea that evening (I know, I know have always been a glutton :-)). It was always the in-your-face (and in your fridge too) kind of foods which you had to have a bite of whether you liked it or not just because it was being religious & abundantly prepared during the season. I would always run miles away from the Jackfruit Patholis and the Haldikolyanche Patholis (Rice & Jaggery Cakes Steamed in Turmeric Leaves) were the more bearable variety.Sigh! Today I can only dream about them. It’s probably only the older generation (mommies & grandmas) that can still make them the authentic way, cuz I havent seen too many people from my age group who know to make it or who have the inclination to make this time consuming & tedious fare.
So now you know why I even thought of trying my hand at raw jackfruit (and getting my hands all sticky) when it was easier to call for a big Mac for less than 30 bucks in less than 30minutes! – Fast food may be a form of instant gratification but never a healthy option!
Young Jackfruit Saute (Khadgi Sukhi)
- 500 gms raw jackfruit cleaned of its skin & pith
- 1/2 cup Black Chana Kadala/Chickpea/Bengal Gram/Garbanzo soaked overnight
- 2 tsp vegetable masala powder
- 1 tsp jeera/cumin powder
- 2 tbsp tamarind juice extracted from about 1 lime size ball of tamarind soaked in 2 tbsp water for 15mins
- 1 handful grated coconut
- 1 medium onion finely sliced
- salt to taste
- oil for frying
For the tempering
- 4-5 curry leaves kadipatta
- 2 long dry red chillies
- 1/4 tsp mustard seeds
- 2 cloves garlic
- 1 tbsp chopped coriander for garnishing optional
- Remove the skin, pith (called as mav or mau in Konkani) & seeds of the raw jackfruit. Take care to see that you oil your hands using coconut/vegetable oil while handling this as the whole process can get messy with the sticky white gum (sap) oozing out of the Jackfruit that can be hard to get rid of. Shred the cleaned chunks of jackfruit and soak the shreds in water mixed with a little tamarind juice immediately or else it will turn black.
- Pressure cook/boil the black chana with a little salt till well cooked. Retain the stock (even if you dont utilize this stock for this preparation, never throw away stock in which vegetables have been cooked. You can convert them into a delicious & nutritious broth/soup.
- Pressure cook the Jackfruit shreds with a little salt & water (sufficiently upto the level of the jackfruit - not more as you are just preventing the jackfruit from getting burnt) for about 10-15minutes. Use a weight (whistle) and count about 5 whistles. Let the weight loosen up before you open the cooker to mix the contents well .
- In a large wok/pan heat some oil & fry the sliced onion to golden. Add 2 tsps of vegetable powder & fry on slow fire. Add the jeera powder & fry some more.
- Toss in the grated coconut and fry till you get a nice aroma. Add the tamarind juice and the Chana & Jackfruit along with the stock of each. Mix well and adjust salt if required (remember - both the vegetables have been pressure cooked with salt, so you wont really need to add again)
- Cook on slow fire for about 10 minutes, stirring every now & then and adding. Ensure that the water has been absorbed by the vegetables and the gravy has thickened. Turn off the flame.
- For the tempering - heat some oil in a smaller pan & add the mustard seeds. When they begin to splutter, add the curry leaves and stir quickly for about 2-3 seconds before tossing in the red chillies. Fry till you get a fantastic flavour (my most favourite!) but dont let the chillies burn! Add the garlic cloves slightly mashed up. Let the garlic blend along with the rest of the ingredients. Immediately add this to the vegetable. Garnish with chopped coriander.
- Serve hot with rice (preferably boiled rice). Enjoy!
The nutritional values are only indicative.
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