Jackfruit Seed Stir Fry
Last year, I didn’t have the chance to sight any jackfruit nor was able to make the annual trip to Goa.
So, this year I was very adamant to get atleast one jackfruit to lay my hands on.
Lay my hands on, doesn’t mean I cut, peel or even carry them from the market. Believe me, none of those three things are easy to do.
All of that is done by someone else. I ONLY EAT them. The fruit is deep yellow, luscious and sweet – Quite a mouthful that one.
So, for those who haven’t seen or tasted this lovely coastal fruit. Jackfruit is basically a very large fruit (extremely large) – it can weigh anywhere between 25 to 30 kg.
This is not one of those fruits, that we beautifully arrange to keep on our dining tables. Infact, it is a bit intimidating at first- because of it’s sheer size, blunt spikes, very odd shapes.
Also, the peculiar fruity odour when it is ripe is something not everyone may like.
Although, this humble fruit may not be very popular around the world, but for us who hail from the coastal states in India namely Kerala, Goa & the coastal belt of Maharashtra (Konkan) jackfruit is a very common and much loved fruit.
And is as precious as a mango would be. No, wait a minute – mango is more precious 😄
If you ever happen to sight a jackfruit tree you will be amazed to see, how this fruit holds on to the branches. Quite a sight that is !
As kids this used to be our favourite pass time when we walked down the silent long streets inside the villages of Goa. During the summer months, you will find the trees heavily endowed with this wonderful fruit.
Stealing mangoes used to be our next favourite pass time!
And why would anyone steal mangoes in a place like Goa ? After all, we have stacks of them in abundance lying at our homes and so many fallen from the trees used to be lying all over the ground (we never picked up those either 😅). Felling mangoes with a stone was sheer joy, (somehow) that joy remains unexplained. Imagine asking for permission to pluck a few mangoes off the tree – any mango tree owner would willingly oblige to the cute little devils that we were. But that is no fun, is it? 🤔
All these innocent mischievous acts have now become memorable part of our summer vacations and when we meet old friends we do reminisce those days.
So let’s move on to our topic.
BTW you cannot pluck or steal jackfruits even if you wanted to.
Firstly, it is a humongous task to cut a jackfruit from the tree and then once who have managed to do that, you need muscle to carry it. Hmm… so let’s leave that one.
The jackfruit pods are relished by all, but few know how to use the seeds.
They are edible and are put to good use in many a recipes. I personally, never tried making anything out of them. But, I faintly remember eating a curry made out of these, that was many years ago. So, I thought of asking my Mom for the recipe, so that I could share it on the blog.
You need to first boil the jackfruit seeds in water for a good 30 minutes. Then peel the seeds so that you can move on to make this recipe. This is a semi dry dish and can be eaten with plain steamed rice or rotis. Or if you are in Goa you can very well have it with poee (a nutrition packed whole wheat bread)
JACKFRUIT SEED STIR FRY
Ingredients :
- 1 1/2 cups jackfruit seeds
- 2 tbsp coconut oil
- 1 onion chopped
- A few curry leaves
- 2 cloves garlic diced
- 1 tsp fresh grated ginger
- ½ tsp turmeric
- ½ red chilli powder
- 1 green chilli chopped
- 2 tbsp freshly grated coconut
- 3/4 cup water
- 2 tbsp tomato paste
- 1 tbsp garam masala
- Generous handful of freshly chopped coriander leaves
- salt and pepper to taste
Method :
- First place the jackfruit seeds in a pan with 2 cups of water over high heat and bring to a boil. Lower heat to medium and simmer for 25-30 minutes. Remove from heat.
- Once cooled pat them dry and peel off the outer covering.
- Then, heat a saucepan, add the coconut oil, then splutter the curry leaves and add the chopped onions to it. Let onion saute for about 10 minutes.
- Add in the chilli, garlic, ginger and saute well.
- Add the tomato paste, turmeric, chilli powder and saute further.
- Now add the peeled jackfruit seeds, water, tomato paste and mix well.
- Cook for a couple of minutes.
- Then add garam masala and the freshly grated coconut and stir. Cook it uncovered for about 10 minutes, over medium / low heat.
- Lastly, add the chopped coriander leaves and give it a last stir.
- Season with salt and pepper and remove from heat and serve hot.
- It can be had with rice, naan, chapati or some Goan traditional bread called Poee
Poee is a Goan traditional bread. It has a good amount of wheat bran in it and is extremely nutritious. It serves as a great accompaniment with goan curries.