Wednesday, March 19, 2014

Jackfruit Seed and Peas Masala

One can spot jackfruits (both tender ones which can be used as a vegetable and the jumbo ripe ones) everywhere in the market easily and I am enjoying this special fruit after a very log time. Though I love all kinds of fruits, jackfruit and mangoes are my favorite ones. In someways, I am really happy to be in India this season, as I can enjoy lots of fresh, sweet and tasty jackfruits. Me and my daughter are gobbling up this fruit like the Cookie Monster in Sesame Street. Our taste buds are having a treat and are we are cherishing the sweet moments not to mention that seeds are piling in a bowl. 

 


The boiled seeds are very nutritious and tasty snack. They are rich in complex carbohydrates, fiber and vitamin B's. They taste similar to chestnuts. 

My mom used to make sambhar or sundal (a dry curry, which I would post later) with the seeds or add it in a vegetable gravy (we call the gravy as kootu). Sometimes, these are just tasty to roast on the fire and eat as a snack. Well, now this is like going down a memory lane. What to make now was the question, and a suggestion for a side dish to chapathi came. So this dish was made and was definitely great and so for sometime now, you can see lot of posts with the  tender veggie, fruit, and the seeds. 





Ingredients:

Jack fruit seeds - 20
Peas - 1/4 cup, fresh or frozen
Onion - 1/2 cup
Tomatoes - 2
Green chilli - 1
Cumin - 1/2 tsp
Cashew - 2 tsp
Oil - 2 tsp
Water - 11/4 to 11/2 cups
Salt
Chilli powder
Cilantro - 1 tsp, chopped for garnish
Cream - 2 tbsp

Method:

Peel the white outer layer of the jackfruit, slice each one lengthwise and pressure cook it with a little salt and 1/2 cup water. 



Grind together onion, tomatoes, green chilli, 1/4 tsp jeera and cashew to a smooth paste. Heat a pan with 2 tsp oil, add cumin and the ground masala and cook till the raw smell disappears and it doesn't stick to the bottom of the pan. Add the peas, salt, turmeric  cook for 2 min. Now add the cooked jackfruit seeds and 3/4 cup water. Adjust the salt and add chilli powder if needed. Simmer for another 5 minutes. If the gravy is too thick, may be add a little water to adjust the consistency. Transfer to a bowl, add cream and garnish with cilantro.




It was really tasty and this can be had with pulao, plain rice or roti. The seeds were soft, meaty and mildly sweet like paneer and surprisingly a big hit in our home. Healthy nutrients of the seed could be enjoyed very easily in this dish.

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