Jeevi Kadgi / Breadfruit Bhutti With Bimbul ...... Awesome semi dry curry that goes very well with roti / paratha / Dalitoy-Chalwal .... For a change, I tweaked a little bit and prepared this with onion as seasoning .... tastes delicious .... Yummy ...
There are so many varieties of dishes that can be prepared with Jeevi Kadgi (in konkani) / Breadfruit (in English). This is an oval shaped seasonal veggie with a thin textured light green skin. The flesh within is soft and slightly sweetish. Almost all GSB Konkani Saraswats are familiar with this fruit. Though available all round the world specially in asian countries it is a little bit rare in Northern parts of India. Available in plenty in Southern parts of India. Bajia / bajo or podi (Fries) are most sought after dishes prepared from jeevi kadgi. Young and old love them alike. I have already posted both bajia and podi before. As it is not available in my vicinity, I really cannot do justice to this vegetable the amount on which I could otherwise have done. Though it is available in Southern Stores in Mumbai, it has to be booked in advance and a little bit far or should I say out of the way from my place. Though sometimes very rarely I do manage to get the same. As I have already mentioned, my trip to Mangalore this time yielded in loads of items, I missed making. I brought many jeevi kadgi and bimbul and now busy with preparing different items of the same. Will try my level best to prepare different dishes and share the same here. Bhutti as you all known is a medium spicy semi dry dish served as side dish with dalitoy and rice. Though I prefer the same with roti / paratha. Again, I have posted 2-3 dishes of bhutti before. However, this is a rare dish, with jeevi kadgi and I just made some minute changes by seasoning with onions for a change. And yummy it’s awesome in taste. Here is the simple recipe for all of you to enjoy with family and friends.
Slice off the skin portion of the breadfruit / jeevi kadgi as thinly as possible and discard it. Cut the breadfruit in the center horizontally and then vertically to get four quarters of the breadfruit. Remove the center pith and discard the same. Cut into slices of half inch and then again cut it lengthwise to get triangular cut pieces. Check the picture added below. Wash in plenty of water. You must have about 4-5 cups of the cut pieces.
To be ground : Put one cup of freshly grated coconut in a mixer grinder along with 1 heaped tablsp of red chilly powder and 1 tsp of coriander powder. Grind to a smooth paste with little bit off water to a semi coarse paste. Do not add in more of water. We need a thick semi coarse paste. If not adding bimbul to the curry add in a small marble sized piece of tamarind while grinding the paste otherwise leave it out.
In a thick bottomed kadai add in the cut breadfruit / jeevi kadgi pieces and about one cup of water and bring to a boil, stirring often on medium heat. Cover and cook till half done, lower the heat and add in 3-4 bimbul cut into pieces. Mix well and let cook till almost done. Now add in one onion chopped into pieces and the ground paste along with salt to taste and mix well. Bring the curry to a boil and simmer for 5 minutes.
For Tempering : Heat 2 tblsp of oil in a small pan, when hot add in one finely chopped onion and fry till brown in colour. Pour this over the prepared breadfruit / jeevi kadgi bhutti (curry).
Cover the curry and keep aside for the flavour to seep in. Mix well and serve hot as a side dish with Dalitoy-Rice or paratha / roti. Goes very well as a side dish. This is a medium spicy dish and I recommend you to do it the same way. Breadfruit / jeevi kadgi is a little bit sweetish veggie and making this dish spicy by addition of extra spiciness will only spoil the dish and will not bring out the breadfruit flavour well. Try it out as it is before you make any variation. I am sure your family and friends will love it.