Kathal(tender jackfruit) sabzi Konkani style

This recipe I got from my neighbour, who was a great cook, in Manipal in the 1980s. I just love this preparation and make it every year during the season of tender jackfruits.

Lemon rice with tender jackfruit sabzi and curd

                        

Ingredients

1 small tender jackfruit skinned and diced, pressure cooked for 4 to 5 minutes with one glass of water. Don’t throw away the water in which it is cooked

Salt to taste

To grind:

½ coconut grated

3 Red chillies lightly fried in a little oil

Again fry 1 teaspoon each of coriander seeds, udad dal, and fenugreek seeds till aroma comes

 A small ball of tamarind

1 ½ tabsps of jaggery

To temper:

 2 tbsps oil

½ tsp mustard seeds

1 bay leaf

Instruction

-          Take out the jackfruit pieces in a big vessel.

Grind all the ingredients using part of the water in which the jackfruit is cooked.

-          Put this into the vessel with jackfruit pieces, add salt and pound them together. The pieces will get sort of mashed.

-          Heat the oil with mustard seeds, when they splutter add the bay leaf, then add the mashed jackfruit and the remaining water in which jackfruit was cooked.

-          Mix well, keep on low fire for about 5 minutes and remove from fire.

-          It is a great accompaniment for boiled rice.