Jackfruit Sabzi is a popular traditional recipe from konkan regions.
- 2 cups raw tender jackfruit pieces
- 4 tbsp coconut
- 4 green chillies (adjust to spice required)
- 4 to 5 black pepper
- 1 big onion chopped fine
- Salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp turmeric powder to be added in stages.
- Apply oil to your palms as well as grease the knife with which you’ll cut the raw tender jackfruit so that the sap does not stick to your palms and knife.Remove the skin and cut the jackfruit into pieces say about 1″cubes and keep them in water to prevent oxidation.
- Place the tender pieces in a greased container,add water just enough to cook them with a pinch of turmeric and a pinch of salt and pressure cook untill pressure is released three times(three whistles) approximately. Pressure cooking time varies so cook accordingly. The jackfruit pieces should be soft but not mushy.
- Remove the pressure cooked jackfruit and drain the excess water, mash them lightly with a greased pestle and keep aside.Grind coconut,green chillies,black pepper and 1/2 of the chopped onion and salt into a coarse paste without adding water and keep aside.
- Heat oil in a nonstick/ ceramic pan,add mustard seeds,when they splutter add the remaining 1/2 chopped onion.Saute till transluscent,add turmeric powder, saute,add the cooked tender jackfruit pieces,mix well and add the coarsely ground masala and saute well.
- Add more salt only if required. Since the jackfruit is already cooked it doesnt take time. Once sauted and mixed well till the masala coats the jackfruit, the bhaji is ready to be served.
- Serve hot as a side dish with rotis, dal rice.
- Add salt either while grinding the paste or after sauteing the onions, so that salt coats the jackfruit evenly.Also remember a little salt is added while cooking the jackfruit.