Raw Jackfruit / Kadgi Chari Talasani.

"Raw Jackfruit / Kadgi Chari Talasani" ... Chari is that edible portion of raw jackfruit (Kadgi/Phanas/Fanas/Halasina Kayi) that is in between the fibrous seed portion and the outer thick spiky skin ... An awesome Garlic Flavored side dish that goes well with Dalitoy (Spiced Tuvar Dal) and Rice ...... 

The Recipe Credit goes to Anuradha Mudalagiri Kamath, who knows and shares a lot of traditional amchi dishes ... Thanks akka we loved it very much ... Yummy … 

** This is an new item for me in the sense that I know raw jackfruit talasani / upkari / bhaji is prepared and I do it, well very rarely. But never ever thought of the same with only the chari portion. Char is that edible portion that lies between the fibrous seed portion of the Kadgi/Phanas/Fanas/Halasina Kayi and its out thick spiky skin. Usually the upkari or bhaji is prepared by slicing the edible portion finey lengthwise after removing the center core, which is a must as it is sticky and has rubberish liquid oozing out so also the outer thick skin. But when my friend Anuradha~akka posted this talasani in “Konkani Delicacies” my food group, I was surprised to hear the same and was also eager to prepare the same. My desire and intention is always to preserve and spread knowledge via my Blog and group to all my friends about our traditional dishes that are really getting lost over period of time. This is just one of them, I am sure many of you who are reading this now also were not aware of the same. 

** Many may not find this appealing and may not even try preparing the same thinking that the fibrous seed portion will go waste. No that need not be the case. I had about 400 gms of raw jackfruit ready in my fridge, as mentioned several times before, in Mumbai we get them cut into chunks after removing the outer spiky skin. It is much easier to cut this as half the work is already done. After bringing it home all I have do is cut it into desired shape after slicing off and disposing the inner core part. I prepared three dishes with the raw jackfruit I had. I cut the chari portion of about 250 gms and made Talasani, a upkari / bhaji prepared with garlic seasoning and our very own Chakko a semi dry masala curry to which I added the fibrous seedy portion left over after removing the chari along with some whole cut pieces and then I prepared a few podi / deep fried bajias too. So in all I relished three Items prepared out of the raw jackfruit I had without wasting a little bit of the same, which makes me very happy. I hate wastage of food. 

** I will not run into more details, but will move on to the simple Talsasani / Garlic flvored bhaji Recipe, which is really simple to make …. 

** After removing the spiky skin portion of the raw jackfrut (do remember to oil your knife and the plate in which you are going to add them), Slice off the core portion and discard the same. Now cut the chari ie that portion of the raw jackfruit that is a thick base next to the removed skin portion by slicing it off where the fibrous and seed portion starts. In all usually the thick portion will be maximum ½ to ¾ inch in width or maybe an inch depending upon the raw jackfruit. 

** Rinse the cut portion ie the chari, say about 250 gms and put it in a pressure cooker pan along with half a glass of water and ½ tsp of salt mixed well. Pressure cook to one whistle on medium flame and once the pressure in cooker falls down, open the lid carefully and the pieces are now ready to be prepared into Talasani / Bhaji. 

** In a thick bottomed kadai / pan add in a tablespoon of coconut oil, when hot add in 10-12 peeled and crushed garlic cloves and fry till they are slightly browned on medium flame. Once the color is changed add in 2-3 red chillies cut into pieces and 2-3 green chillies also cut into pieces. Just sprinkle some haldi / turmeric powder and then stir for a second. 

** Add in the cooked chari pieces along with the water in which it was cooked. Check and add salt to taste if needed. Remember we have already added the same while pressure cooking. Mix well, lower the heat and cook covered till all the water has evaporated. Add in 2 tablespoon of freshly grated coconut and mix well (Optional, the original recipe did not have it, put I suggest you add it adds on taste). Cover and cook for few minutes and remove from fire. 

** "Raw Jackfruit / Kadgi Chari Talasani" is done and ready to be served. Serve this hot as a side dish with Dalitoy and Rice along with some other dishes. Tastes awesome. Do try this out the next time you bring home raw jackfruit as this bhaji tastes delicious and something different from the routine ones. Do surprise you friends with this one if they are not aware of the same. I am sure it will be liked by both your family and friends. 

** Note : You can increase or decrease the number of chillies added as per your individual liking. But, remember that raw jackfruit is slightly sweeter in taste, so a little bit of more spice level in needed to make it tastier. 

** Again, addition of coconut oil is a matter of choice. You may prepare with any edible oil of your choice, I did so as coconut oil when used with raw jackfruit imparts a lovely flavor which we Konkani Saraswats simply love, do try whichever is suitable to you. 

** About addition of coconut gratings, as I already mentioned it’s a matter of choice, you can leave it out, but trust me it takes the disher to a higher level in taste. I loved the addition of coconut to the talasani, but again it’s a matter of choice. 

** An Appeal : You can use the search option for "kadgi or Raw Jackfruit" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.