Different people call it by different names – Palapanas, Neerpanas, jeev kadgi to name a few. Many years ago, we had a long discussion about Konkani name of breadfruit. When I visited India this time, our tree was full of beautiful breadfruits. My parents were very happy that I visited during that time and I could enjoy one of my childhood favorites. They tell me that they have kept this tree mainly because of me. I also saw lot of tiny breadfruits getting sold in the market. Aayi had prepared a huge batch of chips for me. She also prepared the delicious randayi. But my favorite has to be the phodi. Fresh breadfruits make the best phodis.
Breadfruit Phodi (Palapansa phodi /jeev kadgi phodi)
- 2 tbl spns rava sooji
- A pinch asafoetida
- 1 tea spn chilli powder
- A pinch turmeric powder
- 1/2 tea spn tamarind extract
- 8 breadfruit pieces
- Remove the green skin and inner most hard white part of breadfruit.
- Cut the edible part into pieces(refer pictures).
- Put the pieces in water while cutting them.
- Mix pieces with asafoetida, turmeric powder, salt, tamarind juice.
- Keep aside for 10-15min.
- Heat a tava and apply little oil to it.
- Mix rava with chilli powder and little salt.
- Apply it on all sides of breadfruit pieces and shallow fry on the tava.
- Close the lid and let it cook.
- After few minutes, turn them upside down.
- Check the phodis after few minutes by poking them with a knife/spoon.
- If they are still not done, sprinkle some water, cover and cook for another 5-10mins.
- Serve hot with rice and dal.