RAW JACKFRUIT CURRY

Ingredients:
1 jackfruit, small size
salt to taste
20 gm jaggery
For masala:
15 red chillies (roasted)
1 tbsp coriander seeds (roasted)
2 tsp cumin (roasted)
10 peppercorns (roasted)
1 sprig of curry leaves
1 tbsp urad dal
tamarind, size of 1 small lime
5 gm turmeric powder
6 garlic flakes
1 grated coconut
For seasoning:
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig of curry leaves
1 tsp urad dal
2 chopped onions

Procedure:
Grind together all masala ingredients, except coconut to a fine paste. Add the coconut and grind further to a coarse paste. Remove and keep aside. Clean the jack fruit, cut into dices and put it in water. Remove from water after 10 minutes and cook it with enough water, salt and jaggery. When cooked, add ground masala and cook further for 10 minutes. Season with coconut oil, mustard seeds, curry leaves, urad dal & chopped onions.

JEEGUJJE GASSI

Ingredients:
500 gm bread fruit
15 gm coriander seeds
15 gm red chilly (whole)
1 tbsp cumin
1 tbsp mustard
8 pepper corns
1 coconut (grated)
50 gm onion
25 gm garlic (crushed)
1 sprig curry leaves
30 gm coconut oil
salt to taste
20 gm tamarind juice

Procedure:
Dry roast the coriander seeds, red chilly, cumin, mustard, pepper corns and grated coconut individually.

Add onions and grind to a fine paste.

Peel and cut the bread fruit into one -inch dices. Parboil the dices of the bread fruit separately with little salt and keep it aside.

Heat coconut oil in a vessel. Add mustard. When it starts spluttering, put crushed garlic and curry leaves. Fry till golden brown.

Now add ground paste and bread fruit. Bring it to boil.

TENDER RAW JACKFRUIT SUKKHE

Ingredients:
250 gm raw jackfruit
1 tsp cumin seeds
1 onion
small piece of ginger
1/2 cup grated coconut
tamarind, small ball
1 tbsp coriander seeds
4 dry chillies
6 garlic cloves
coriander leaves for garnishing

Procedure:
Cut the jackfruit into cubes, removing the skin & the central stem. Grind all the other ingredients with a little water. Apply salt to the jackfruit and fry them a little. Fry the masala in the remaining oil & boil without adding water, simmer it on a slow flame. Add the fried jackfruit cubes & salt to taste. When cooked, serve hot garnished with coriander leaves.