‘When life gives you lemons, make lemonade’, I read somewhere. And for me, it’s raining jackfruits this season! Well, I am a big fan of jackfruits. You get me a big ripe yum jackfruit and peel it for me (yeah, I can’t do it myself) and I’ll finish half of it before you even peel it fully!
This year, Dee is getting home jackfruits very often and I promptly do the honors :). And our next task would be to count the number of seeds to see if the amount we paid was worth it!
These seeds taste good when cooked with veggies and added in sambhar, which we do quite often. Other than that, this season, since the quantity of the seeds was more, we had to make something else to use it up, so here is a gojju with jackfruit seeds. It does taste good, with rice or chapathis.
|Jackfruit seeds gojju|
Preparation time : 10 min
Cooking time : 15-20 min
Serves : 4-5
Jackfruit seeds – 18-20 medium sized
Cooking Oil - 2 tsp
Turmeric - a small pinch
Chana dal – 2 tsp
Urad dal – 1 tsp
Fenugreek seeds - ¾ tsp
Red chilies - 10 -12, byadagi variety (use Guntur variety for spicier version)
Coconut - 1 cup, grated
Mustard seeds - 1 tsp
Curry leaves - 15-20
Jaggery - 1 big marble sized ball
Tamarind - 2 big marble sized balls, washed and soaked
Salt - 1 tsp, vary acc to taste
• Peel and break jackfruit seeds.
• Pressure cook with a little water and a little salt for 2-3 whistles or till cooked soft.
• Meanwhile, in a separate pan, dry roast chana dal, urad dal, fenugreek seeds, red chilies and remaining curry leaves for 1-2 minutes till they become aromatic and golden brown
• Allow to cool slightly and grind the roasted spices with grated coconut, salt and jaggery, tamarind pulp adding water if required
• Add this ground paste to the cooked jackfruit seeds, and bring it to a boil
• Add water to maintain gravy-like consistency
• Put off the flame after 5 minutes of boiling
• Make tempering with mustard seeds and curry leaves. Add to the gravy.
• Serve with rice / rotis/ chapathis/ dosas
Tips n Tricks:
• To break the jackfruit seeds, hit it with a rolling pin or some heavy object. It breaks into smaller pieces, after which it is easy to peel the outer thick skin.
• Green chilies can be used in place of dry red chilies