Spicy Breadfruit (Jeev Kadgi / Palapanasa Talasani)

palapansa talasani

We have a breadfruit tree in our garden and this is breadfruit season. It is one of my daughter’s favorite vegetables. Read more about breadfruit here (this post also has links to the other dishes made with this). This talasani is one of the very simple dishes made with this. Talasanis taste great when they are made quite spicy. We serve it as a side dish with rice.

Ingredients:
4 cups breadfruit pieces
1 tea spn chilli powder
1/2 tea spn mustard seeds
A pinch asafoetida
4-5 curry leaves
Oil
Salt

Method:
Cut the breadfruit into two pieces(like shown in picture below). Discard the outer green layer and white portion in the center(which is clearly visible).
Cut the middle portion (between the green outer layer and white in the center) into pieces.
Put the pieces in water for sometime.
Heat oil and add mustard seeds. When they start popping, add curry leaves, asafoetida. Then add breadfruit pieces, chilli powder, salt. Cover and cook on a low heat till done.

Serves : 3-4
Preparation time : 30mins

Pictorial:

palapansa talasani1

palapansa talasani2

palapansa talasani3

palapansa talasani4

palapansa talasani

12 Comments for “Spicy Breadfruit (Jeev Kadgi / Palapanasa Talasani)”

kanchan

says:

Hi! Where did you get jivkadagi in US? My mom in law used to make neerfanas shaak with sungat [prawns] it tastes out of the world. I t is a typical Karwari preparation. Cut bread fruit in wedges as you do for talasani. Take good amount of oil . Heat it , add 2 tb spns of finely chopped onion. when brown add some more chopped onion, fresh, cleaned prawns [ abt 1 bowl] and bread fruit wedges. cook with a little water . When done add salt and a pinch of jaggery. Add ground masala and boil for a second .Servee with rice or chapatis.
For masala , take 3/4 the cup shredded cococnut, a small ball of tamarind, 3-4 roasted red [ bedgi ] chillis, 1 tbspn each of coriander seeds and raw rice grains . Grind it to a fine paste .

nagesh kaikini

says:

As coincidence; I am in US (from Bangalore) and right this day, we are preparing Breadfruit fried Bhajias/phodyios: more or less what Aayi has suggested in this blog; except that we deep fry/or could be shallow fried too.

Breadfruit cooks very fast; hence frying to be done for a short time. Incidentally, we got the BF in Indian Store at Edison.

Sonia

says:

I am Jamaican and we do have breadfruit as well – I have never seen it prepared this way but am totally in love with what I see. Can someone tells me what kind of spices are used once its fried or what is the recipe for this. Thanks,

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