Raw Ponosu- Bikkanda- Ambado ghalnu Gujju/ Raw Jackfruit- Jackfruit Seeds- Hogplum Curry.

“Raw Ponosu- Bikkanda- Ambado ghalnu Gujju/ Raw Jackfruit- Jackfruit Seeds- Hogplum Curry" … this is delicious curry from southern parts of India prepared using raw yet fully formed jackfruit segments that have seeds formed within ... tastes awesome served with Rice ... Yummilicious ....

** When two friends Radhika Shaila Manikkara and Ashwini Kamath posted this awesome recipe named “Gujju” prepared using raw jackfruit segments in my food group Konkani Delicacies, I was very much surprised as this was absolutely new to me. We did prepare using brined one’s but do not remember if at all it was prepared with the fresh one’s too. Here almost raw jackfruit segments which are yet to be complete ripened but that which are fully formed (ponosu) with seeds within (bikkanda) are used. I guess it is called Gujju coz. in Tulu which is the spoken language of large Bunt community that hails from Mangalore, jackfruit is called Gujje. To be frank my knowledge about this dish is limited, so I will just share in the recipe as posted by them.

** Both of their recipes posted by them were the same and I simply loved it and also wanted to try it out as they were available in the market. I have not made any changes except with replacing of tamarind. I had hogplums/ ambado at home, so I used that for tartness. You can use either of them. Again, please see to it that the raw jackfruit segments are raw and have not turned out to ripen. The one’s I got were with great difficulty and had slightly ripened, say 10% and the curry turned out slightly sweet, though there is no inclusion of jaggery. The next time, I will try with very raw ones for better results. However, the curry tasted wonderful for a change from the routine ones.

** Thanks to both Radhika Shaila Manikkara and Ashwini Kamath for the Recipe … I just tweaked it just a little bit and added on Hogplum (Ambado) instead of tamarind … Thank you gals … It was delicious and yummmm …

** Here is the Recipe for “Raw Ponosu- Bikkanda- Ambado ghalnu Gujju/ Raw Jackfruit- Jackfruit Seeds- Hogplum Curry” …

** Ingredients :

Raw Jackfruit Segments/ Harvo Ponosu : About 15-18 large sized.

Jackfruit Seeds/ Bikkanda : 8-10

Hogplum/ Ambado : 4

Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp

Salt/ Namak/ Meeta : to taste

** For the Masala to be Ground :

Coconut/ Soyi/ Nariyal : 1 cup freshly grated

Red Kashmiri Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 5-6

Coriander seeds/ Dhania/ Kothimbir : 1 tblsp

Garlic cloves/ Losun/ Lehsun : 3-4

Tamarind/ Imly/ Chinchama : small marble sized (to be added only if not using hogplum)

** Note : The Raw Jackfruit segments used here are same ones that are used in preparation of jackfruit chips, the credit for picture of jackfruit goes to google as I forgot to click while the other two belong to me ... 

** Peel off the skin of the jackfruit seeds and wash them well. Put it in a pressure cooker pan with about 1 cup of water and pressure cook to 3-4 whistles on medium heat. Remove and let the pressure fall on it own. Keep it ready aside.

** Masala to be ground : In a mixer grinder add coconut, coriander seeds, garlic, red chilly and grind to a very fine paste with little bit of water. If not using hogplum add tamarind while grinding. Remove and keep this ready aside.

** Note : Hogplum gives tanginess/ tartness to the curry and I have added it instead of tamarind to the curry. You replace with bimbul/ Tree sorrel fruit, karmbala/ star fruit or any other ingredients that you use for adding in a little bit of tartness, that's it.

** In a thick bottomed vessel add hogplums with some water and let cook, once it is half done add raw jackfruit segments (check out picture collage included) and further cook till  jackfruit is almost half cooked. Now add in cooked jackfruit seeds, ground masala, salt to taste and water if need to bring to a gravy consistency.

** Cook on medium flame till the curry comes to full boil, stirring often gently to avoid getting burnt. Once bubbles begin to appear, lower the heat and cook till the raw smell disappears from the curry. Add in the coconut oil and remove from fire. Keep this covered aside for some time for the flavors to seep in.

** "Raw Ponosu- Bikkanda- Ambado ghalnu Gujju/ Raw Jackfruit- Jackfruit Seeds- Hogplum Curry" is done and ready to be served. Tastes best served with rice, though you can serve the same with roti/ chapati, in which case do not thin out the curry. Try this curry out for a change and enjoy with family and friends.