Alsandebee ani Bikkanda galnu Koddel / Blackeyed peas and Jackfruit seed Curry seasoned with Garlic ....
Koddel needs no introduction as I have posted similar dishes with different combinations already before. This one too is on the same lines. The seasoning / tempering is the same ie. Garlic seasoning another favourite in my family. But for people who want to avoid garlic can always season it with Mustard Seeds and Curry leaves.
I freeze and store bikands / jackfruit seeds specially for this dish. Now these are in season, so I have added the fresh seeds. Just wash, remove the outer white skin and mash or crush each bikkand / jackfruit seed a bit. There should be visible cracks. You will need about 10-12 number of bikkands / Jackfruit seeds.
Wash and soak alsandebee / blackeyed peas overnight in plenty of water. Next day wash again in plenty of water and put the drained peas along with the mashed jackfruit seeds in a pressure cooker. Add enough water, it should reach about ¼ inch above the level of peas. Pressure cook to 1-2 whistles and let cool. When the pressure drops remove from the pan and put it in a stainless steel vessel.
Masala to be ground : Grind to a fine paste one heaped cup of freshly grated coconut with 8-10 kashmiri red chillies and a small marble sized tamarind with as little water as possible. Remove and add the masala to the cooked blackeyed peas and jackfruit seeds. Mix the masala well, add in water if necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil. Lower the heat and simmer for 5-10 minutes.
For Tempering : Heat 1tblsp oil in a small kadai. Add about 10-12 garlic with skin mashed / crushed a bit, when browned pour over the curry and cover with a tight lid.
Keep the curry aside for 10-15 minutes covered, for the flavours to seep in. The curry is ready to be served. Serve the koddel hot with rice or roti. You can serve this dish with Idly too.
Note: You can add Hogplum(Ambado) or Bimbul to this curry. In which case to do not add tamrarind while grinding. Add it when you add the masala and cook together.
** For the method of Frozen Bikkand, Please follow the link given below .......