Wednesday, 18 June 2014

ATHALYANCHE KHED / ATHALYANCHI BHAJI / SAUCY JACKFRUIT SEEDS

Another of my childhood comfort foods that brings back memories of my ajji....her kitchen.....the yummy food bubbling away in the pans...and the aroma that pulls us to the house during lunch and dinner time anticipating all the delicacies and drooling over them......Athalyanche Khed or Athalyanchi Bhaji....

 


ATHALYANCHE KHED / ATHALYANCHI BHAJI / SAUCY JACKFRUIT SEEDS

INGREDIENTS

Fansachya athalya / jackfruit seeds
1 large cup
Fresh coconut scraped
¼ cup
Jaggery                                  
2 – 3 tbsp
Red chilli pdr
½ tsp
Jeera / cumin seeds                       
¼ tsp
Salt
T.T.
Roasted peanut pdr
2 tbsp
Oil
2 tbsp
Coriander leaves chopped
2 – 3 sprigs

 

METHOD:

1.       Air dry the jackfruit seeds for a day till its skin is completely dried up.
 
 
2.       Put the seeds in between two layers of a napkin and pound them just till they break up into 3 –4 pieces. Putting it in between napkin layer really helps as it prevents the seeds from jumping around.

 
 
 
3.       Peel off the tough outer skin.
 
 
4.       Put the seeds in a container and add in water just enough to cover them. Add in a pinch of salt and pressure cook them till tender. You will have to cook a little longer as they take time to cook.
 

5.       Heat oil, add in the jeera.
 
 


6.       When the jeera crackles add in the scraped coconut. Sauté for half a min and immediately add in the cooked jackfruit seeds. Make sure you reserve some coconut for garnishing.

7.       Mix it up well and now add chilli pdr, jaggery, peanut pdr and salt.
 
 
 

 
8.       The mix should be a little saucy. Add in chopped coriander leaves.

9.       Serve hot with phulka or chapati.

10.   You can also eat this during fasting (upwas). The only difference being either use peanut oil or ghee for the tadka and avoid coriander leaves.






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