Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe

Ingredients

2 Cups Brined raw jackfruit

1 Onion, sliced

1 tsp. mustard seeds

1 sprig curry leaves

4 flakes garlic, crushed

1 tbsp. bafat masala powder, or to taste

(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)

¼ cup fresh grated coconut

2 tbsp. Oil

Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt.  Then shred the petals by hand and set aside.

Heat a pan, add oil and when hot add the mustard seeds.  When they splutter add the crushed garlic and curry leave and toss.  Then add the sliced onion and fry till light brown.  Add the chilli, turmeric, coriander & cumin powder and mix well.  Then add the shredded jackfruit and mix well.  Add ¼ cup water, mix and let cook for 5 to 7 minutes.  Then add the grated coconut, mix well and cook 1 minute.  Remove from heat and serve hot as an accompaniment with any meal.  Tastes delicious.

P.S.: How to salt raw jackfruit

500 gms. Jackfruit bulb

3 to 4 tbsp. salt

½ cup boiled and cooled water

Slit the jackfruit bulb and remove the seed and pith.  Wash the jackfruit petals and place a layer of the jackfruit in a glass dish.  Sprinkle a tablespoon of sea salt over the layer.  Cover with another jackfruit layer and add salt.  Repeat till all the jackfruit is used.  Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate.  However, after one month, the jackfruit is ready for use.