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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