“Bikkanda Songa/ Jackfruit Seed Semi Dry Curry” … This is a spicy side dish from Konkani Saraswat Cuisine prepared largely when ripe jackfruit is in season as that is the time the seeds are available and can be adding in preparation of several dishes … Tastes great when served with dal- chawal … Yummilicious …
** All those who follow my simple home cooked food blog are aware that “Songa” is a spicy Konkani Saraswat dish that I have posted many times in various combos before and also that it is prepared both in Veg and Non.Veg. ways. This is a dish with little masala that is spicy and can be prepared both with addition of ground masala or using just powders. I have always added in a little bit of freshly grated coconut while grinding the masala to get a better and thicker consistency to the masala and it tastes delicious too and that is exactly the way it is preferred in my home. Addition of tartness/ tangy taste is necessary to the dish to bring out excellent taste and the traditional dish is always prepared adding tamarind while grinding the masala or with certain veggies that impart tartness. This curry is either served with Dalitoy~Rice as an accompaniment or with Dosa/ roti etc. Again the most loved combo with this dish is shevai / home prepared string hoppers that is a hit in every home. My father loved the combo very much and in my Mother always prepared it whenever she prepared shevai. Today I have prepared this spicy side dish with bikkanda/ jackfruit seeds as they are in season now. Try this out and relish with any side dish of your choice, they taste simply awesome.
** Here is the link to the simple method for preparation of “Bikkanda Songa/ Jackfruit Seed Semi Dry Curry”… My Style ….
** Ingredients :
Bikkanda/ Raw Jackfruit Seeds : 25
Coconut/ Soyi/ Nariyal : 3 tblsp freshly grated.
Kashmiri Red Chillies/ Lal Sukhi Mirchi : 8-10.
Coriander/ Kothimbir/ Dhana Seeds : 2 tsp.
Tamarind/ Imli/ Chinchama : Small lemon sized.
Onions/ Piyav/ Kanda : 2 large sized cut into 1 inch sized cubes.
Kashmiri Red Chilly Powder : 1 tsp.
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Salt/Namak/Meeta to taste.
Oil : 4-5 tblsp.
** Preparing the Bikkanda/ Jackfruit Seeds : You can use both fresh or frozen ones here. But now it is the season of the same and we get plenty of ripe jackfruit, which have these seeds within. Never throw them away, you can sun dry them and store for a few days or freeze them and store for over 4 months. I have been using the freezing method for over 2 decades now and I have explained the same for which I will be sharing a link at the bottom of this recipe. Do check that out too.
** Peel of the outer white skin of bikkanda/ jackfruit seed and cut them lengthwise into two. Wash well, put it in a pressure cooker with a cup of water and pressure cook on medium heat for about 2-3 whistles. Let the pressure in the cooker fall on itself, when able to open do so and check out if they are cooked with the help of a fork or knife if not once again pressure cook to one whistle.
** Note : Usually the bikkanda/ jackfruit seeds get cooked by maximum 3 whistles. If done more they may turn mushy. However it also depends upon the seeds and its maturity and storage. So go ahead, only after checking out. The bikkanda should be cooked well or it becomes indigestible on eating and sometimes some people are known to get stomach upsets.
** Slice off the edge portions of both sides of the onions and peel off the outer skin. Now cut them into cube about 1 inch in size and keep this ready aside.
** For the Masala : Grind to a fine paste grated coconut with red kashmiri chillies (Plus or minus as per individual taste), a small lemon sized tamarind and coriander seeds (fried in oil to light red color) with as little water as possible. You can use the bikkanda/ jackfruit seed cooked water while grinding the masala, which is what most of us amchi do. We always use cooked veggie for grinding of masala. Prepare the masala and keep it ready aside,
** Now heat the oil in a thick bottomed kadai/ pan, when hot add in the mustard seeds and when they begin to splutter add in the curry leaves, stir for a second and then add in the onions cut into large sized cubes. Stir on high heat for a minute and then lower the heat to medium, fry till the onions turn pinkish/ translucent. Now lower the heat to minimum and add in the chilly powder and fry for a second, then add in the ground masala and fry on low heat for a good 3-4 minutes, ie till the masala is cooked well.
** Note : Addition of chilly powder can be left out as the traditional recipes do not call for it. But adding kashmiri red chilly powder in oil always imparts a lovely color to the dish, so I make it a point to add it on. You may leave out the step if you do not like or need it as per your choice.
** Now add in the pressure cooked bikkanda/ jackfruit seeds, salt to taste, and mix well. Cook until you see bubbles oozing out of the curry. In Konkani we say “Samachi shirshiraiche”. Lower the heat, cover and cook for another 5-8 minutes, stirring often in between until well cooked in. You can add in some water, if you find that the masala is getting burnt. But do be careful with the water as the gravy is supposed to a thick textured one. Remove, cover and keep aside for 15-20 minutes before serving for the curry to settle and seep in the flavors.
** “Bikkanda Songa/ Jackfruit Seed Semi Dry Curry” is done and ready to be served. Check the consistency of the curry before serving, if you find that it is two thick you can add some hot water and mix well before serving as this curry tends to thicken quite a bit on settling. Serve the curry as an side dish with Rice-Dalitoy/ Saar or with roti. You can also serve this dish with panpole or roti too which tastes awesome. Do try out this awesome recipe and enjoy with your family and friends.
** Sharing a common link for all “Songa” shared in the Blog before, You may browse through the same for more options and try them out and enjoy with your family …
** The season of ripe jackfruit is almost coming to an end, if you want to store the "bikkand/ jackfruit seeds" hurry up and do the same. You can store them in the Freezer easily for 4-6 months if proper care is taken. Many have asked me about storing of bikkand/ jackfruit seeds in freezer and I almost make this post every year when in season. I am posting the link once again for the same as per the request. Enjoy the jackfruit seeds now by adding them into your dishes and also when not in season by freezing them. Do try out the method of freezing and enjoy them all year round, it is very easy and very handy, plus useful too.
** Here is the link to the method of “Freezing Jackfruit Seeds” ….
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