Raw jackfruit is called kadgi in Konkani. This is as popular as the ripe jackfruit. This is used as a vegetable in many dishes. Some people can give anything to eat this vegetable. Though I absolutely loved the ripe jackfruit, I never liked the raw one. Whenever aayi cooked something with it, I would refuse to eat it. But now that I am here in US and it is hard to find it, I wanted to eat it. I searched every possible place for at least frozen version of this with no luck. But last week when I went to Indian store, I saw this and picked one. I didn’t know how much it costed till the time came to pay. Well, my husband was not at all happy with the amount I was paying for this vegetable. When I came home and tried cutting it, all my excitement was gone for toss. It was very hard and after some time I gave up on it and asked my husband to help me cut it. He was not at all happy with the amount of money and effort we were putting into this jackfruit, he strictly ordered me not to buy this again. So I had to cook something absolutely yummy with this to avoid further comments. I chose this randayi-side dish with coconut sauce. One bite into this dish and he forgot all his anger :).
Back at my native, we have many jackfruit trees in our yard. During season, these trees had loads of jackfruits which were treat to the eyes. Aayi prepares many dishes with it, but this one is everybody’s favorite (as I said, I never liked it while growing up). She used to make this very often but somehow I never developed a taste for it. But when I found the jackfruit here, suddenly I started missing this dish. This time, I loved it too much.
Cutting jackfruit is a big task. I am posting a picture for the newbies. Make sure to use a very sharp knife. Better yet, use a addoli or advali or mettugathi to cut it. Use a bowl of water to put the pieces in after cutting. Preferably cut them on a paper to avoid the gum dropping on the floor and making a mess. Before touching it, apply some oil to hands to avoid sticking.
Cut the hard inside part and discard. Cut the thick skin. If the seeds are grown and are too hard, peel them and then use. Make small pieces.
2 cups jackfruit pieces
3/4 cup fresh/frozen coconut
4-5 red chilies
3-4 teppal/sichuan pepper
2-3 pieces kokum
1/2 cup toor dal
A pinch turmeric
Cook dal and jackfruit with a turmeric. (Preferably use two cooker vessels. In one, put jackfruit and in the other, put dal).
Grind coconut and red chilies to a very smooth paste. When done, put the teppal in same masala and slightly crush it(grind for a second. Make sure not to grind the teppal for long, it creates a very bad if it becomes paste).
Take the dal, jackfruit and masala in a pan and cook. Add salt, kokum, mix well and cook for 7-8mins. Serve hot with rice.
Serves : 4-5
Preparation time : 30mins