I simply love jackfruit - have you eaten it drizzled with honey? its like ambrosia. But I have never cooked unripe jackfruit before - so when I saw it all nicely cut and cleaned in packets at my local vegetable vendor, I decided to give it a go. The original idea was to try the kathal biryani I had seen in Pratibha Karan's Biryani book, but then I remembered this dish and suddenly started hankering for that combination of sweet, sour and spicy with the meat-like consistency of jackfruit. This is Sandhya Aunty's recipe for sukke - I love her cooking :)
This was Saturday lunch for us - dal, roti/rice, kadgi sukke, milagu rasam and papad. The milagu rasam (a thin soup which is liberally spiced with black pepper-recipe in another post) was perfect for the weather and for hubby who was coming down with a cold. Happiness on a plate.
Kadgi Sukke (Green Jackfruit Stir Fry)
Tender, green jackfruit, chopped in 1" piecessalt, turmeric powder
jaggery - 2 tbsp
5 red chillies
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
2 tsp tamarind paste
3/.4 cup coconut grated
Mustard seeds - 1 tsp
Currry leaves - handful
Coconut oil - 2 tsp
1. Clean and cut the jackfruit pieces in to 1' pieces and keep aside. Cook the pieces till done, in just enough water and turmeric powder - about 8 minutes.
2. Roast the red chillies, coriander seeds, fenugreek seeds in half a tsp of oil, then grind to a paste along with the tamarind and the fresh coconut.
3. Heat the coconut oil in a pan, add the mustard seeds to it-when it pops, add the curry leaves.
4. Add the masala paste and the cooked jackfruit and simmer together till well blended and almost dry. Add the jaggery and mix well.