Monday, 6 April 2015

FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI


FANSACHYA PIKLELYA GARYANCHI BHAJI / RIPE JACKFRUIT BHAJI

INGREDIENTS

Fansache piklele gare / jackfruit flesh ripe but firm
8 – 10 nos / 2 cups
Fansachya athalya / jackfruit seeds
8 – 10 nos
Oil            
1 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida                        
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Scraped fresh coconut
3 – 4 tbsp
Jaggery
1 tbsp
Salt
T.T.

METHOD:



1.       Pressure cook the jackfruit seeds till tender.

2.       Peel them off the papery skin and slice them into strips.


3.       Slice the jackfruit flesh. If the slices are too long then cut them in half or chunky pieces.

4.       Heat oil till smoking hot. Reduce the flame.


5.       Add in the mustard seeds, heeng and haldi and immediately add in the jackfruit seeds.


6.       Sauté a little and add in the coconut. Mix and add in the jackfruit flesh.


7.       Be careful as the flesh cooks immediately so don’t keep it for long.

8.       Make sure it is half cooked or at the most almost cooked.


9.       Add in the chilli pdr, jaggery and little water.


10.   Cover and give it one steam. The consistency should be thick saucy.


11.   Season with salt. Serve immediately with chapati or phulka, garnish with a little fresh coconut.



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