Jackfruit Seeds

How do you feel.. when you are the LAST ONE to Know that

One of your common friend had an affair with one of your other friend

OR

Team member resigned couple of weeks back and today is his last day

Yes, whenever I belong to this “LAST to know” group I feel .. I feel … I feel the same way I felt couple of days back when :-q

I thought only I knew what that those weird-almond looking seeds Are…and No-one can guess my complicated Guessing game and Guess What ?? All of the foodies who commented Guessed Right !!! =D>

Yay !! So I do declare all of you as the Ardent Foodies … dhan tana ….. >:D<

These are insides of jackfruit seeds, Crush the seeds remove the while part and they look like this.

I had no idea that these are edibles, so when one of my colleague mentioned that we can prepare a sabzi with these I planned to buy the jackfruit just to prepare this. She mentioned that you can cook these as any potato side dish.

So I turned to my favourite potato dish – Kaptyachi bhaji, prepared this too on similar lines with couple of changes. Can check the detailed recipe there.

As this was a total experiment from my side I’m not mentioning any exact proportions but I did the following:

1. Crushed the bowlful of jackfruit seeds and separated the white crust and brown almond shaped inner seeds. These brown seeds are edible.
2. Pressure cook these seeds for couple of whistles or till they are soft. (is there any apt culinary word for Shiiti = whistle?? if so do let me know :P )
3. Cut these into small pieces and now I used these as the replacement of potatoes in my Kaptyachi Bhaji or as follows.
4. Heat Oil in an open Kadai – temper with Asafoetida, Mustard Seed, Curry Leaves. Follow with dry masalas Red Chilli powder, Turmeric Powder and Sambhar Powder.
5. Add the Jackfruit seeds to this and cover and cook till soft.
6. Add some jaggery + salt at the end, sauté till jaggery melts. Cook till pieces are light brown and covered with masalas.

Garnish with coriander leaves. Serve with hot chapatis or phulkas. We had it with masala rice and kadhi.

 

These seeds blend quite well with the masala taste, quite similar to potatoes but on a sweeter side.

(Normally I don’t have extra notes for the recipe but as this was my experimental dish and I had an observation which needs a separate mention as Note or P.S .)

P.S.:Though I pressure cooked the seeds there still were few hard or uncooked ones, and I realised that later. So do consider this, and I would suggest either you can pressure cook it the way I did with couple of whistles more or you can also directly cook in the pressure cooker.

Do tell me how you prepare these, as I’m quite new to these seeds. ;;)