“Jeev kadgi-Bikkanda- Kudampuli- Teppala Ambat (Breadfruit- Jackfruit Seeds- Malabar Tamarind- Sichuan Pepper Curry)” … gashi/ teppala dishes are always reserved for NO Onion- Garlic days … here is a medium spiced aromatic dish from GSB Konkani Saraswat Cuisine served with rice during meals … Yummilcious …
** Curries prepared using Sichuan Pepper/ Teppal is quite a common in GSB Konkani Saraswat Community especially in and around Goa. It has a unique taste that one has to be accustomed to enjoy when served hot with ukde sheetHa (red boiled rice) or steamed rice as sometimes the strong flavor is not preferred by many.
** I have included plenty of recipes prepared using Sichuan pepper/ teppal to which I will share a common link at the bottom of this recipe. Those posts include plenty of information which you may browse through if need be as I there is no point in repeating the same all over again here. Do excuse for the inconvenience if any.
** The veggies used for this curry are Jeev Kadgi (Breadfruit/ Jeegujje), Bikkanda (Jakcfruit seeds/ Halsina Beeja), sun dried Kudampuli (Malabar Tamarind) for tart taste, you can replace with bimbul (tree sorrel fruit), karmbala (starfruit), ambado (hogplum) etc. or just add tamarind while grinding to bring in the tangy taste.
** As for Jeev Kadgi (in konkani)/ Breadfruit (in English), there are plenty varieties of dishes that can be prepared with it, though the most famous is bajias/ deep fries. Breadfruit is an oval shaped seasonal veggie (picture shared) with a thin textured light green skin. Do check out the picture shared in collage for reference.
** Jeev Kagi is a tasty veggie which you must try if you can manage to buy them as they are not available easily all round the world. You can check out more details on Jeev Kadgi in other posts as I have written plenty of information there along with recipes. Do try to buy them if available bajia/ podi taste wonderful with it.
** Bikkanda (Jackfruit seeds) are available in plenty just before the onset of monsoon and as we GSB’s have a habit of adding them to most of the dishes, I preserve them in freezer which lasts for about 6 months. I will share the link to freezing method and recipes prepared using them at the bottom of this recipe.
** Here is my recipe for “Jeev kadgi- Bikkanda- Kudampuli- Teppala Ambat (Breadfruit- Jackfruit Seeds- Malabar Tamarind Curry)” … do try this curry if jeev kadgi is available in your vicinity … tastes best served with rice ….
** Ingredients :
Jeev Kadgi/ Breadfruit/ Jeegujje/ Nirphanas : 250 gms
Bikkanda/ Jackfruit Seeds/ Halasina Beeja : 8-10
Kudampuli/ Malabar Tamarind : 4-6
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Coriander Seeds/ Kothambari/ Dhania : 2 tblsp
** Sichuan Pepper/ Teppal : 10-12 (depending upon its flavor)
** Check details to Sichuan Pepper below ...
** A little bit about Addition of Sichuan Pepper/ teppal to curries :
** The addition of teppal/ sichuan pepper to curries depends upon how much aromatic it is. If too strong in flavor, use less and vice versa. The older the shelf life of teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. In addition, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in teppal to be precise. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from teppal before grinding or using the same.
**Again Sichuan Pepper/ Teppal can be used via 2 methods ... You may choose any method that suits you or is convenient :
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding. However, here you really need to grind it very fine or else it is very unpleasant to eat if small pieces if leftover.
2) The other method is to grind the teppal/ sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala, which is the most followed method. In fact I follow this method unless I forget to prepare it priory.
** I have mentioned both methods that can be used in addition of teppal, you may choose that which is suitable to you. Once again, I repeat the stem and the inner black seed within teppal should be discarded while using in any recipe.
** Slice off the skin portion of breadfruit/ jeev kadgi/ nirphanas as thinly as possible and keep it aside. You can prepare fries out of the skin, which I have shared elsewhere in the Blog. If not desired then you can discard the same.
** Cut the breadfruit in the center horizontally and then vertically to get four quarters out of the same. Slice off the center pith which is otherwise sticky and discard the same. Now cut into slices of half inch or as desired but of equal size.
** Check out the picture below if new to "Jeev Kadgi/ Bread Fruit/ Nirphanas" veggie and also the size in which it needs to be cut. Also sharing a common link at the bottom of this recipe to more recipes using the same.
** Add the cut veggies immediately into a bowl of water to avoid being discolored. Just before cooking put them into a colander, rinse under running water, keep it aside for a minute or two to let drain off excess water as much as possible.
** I used a medium sized Jeev Kadgi/ Bread Fruit/ Nirphanas for this curry, in all I had about say 2-3 cups of cut pieces. You may use according to your requirement, however do adjust the spices accordingly.
** Crush the bikkanda/ jackfruit seeds with a heavy weight/ stone and remove the outer dried white skin and keep it aside ready. If desired you can cut them vertically into 4 pieces too. If using frozen one’s then just soak them in water for 15-20 minutes and then follow the same method as mentioned for fresh ones.
** Note : I have used fresh bikkanda for this recipe as its in season now. For the method of freezing Bikkanda/ Jackfruit Seeds for about 4-6 months browse through link shared at the bottom of this recipe.
** Add the crushed bikkanda into a pressure cooker pan along with water say about an inch above the level of the seeds and pressure cook on medium heat to 2- 3 whistles only. Allow to rest for the pressure to release on its own, then open the lid, check if done, if not cook for another whistle and keep it ready aside.
** Note : Jackfruit seeds need to be pressure cooked for best result while breadfruit pieces can be cooked in a vessel as they tend to overcook if pressure cooked, so avoid adding both into pressure cooker for cooking.
** Add required number of teppal/ sichuan pepper (after removing inner seed) into mixer grinder and grind using pulse mode to crush it to powder. Add some water and grind well for a few minutes, remove and put it all in a bowl adding ½ cup of water and allow resting for 15 minutes, after which you can strain it through a fine sieve, collect Sichuan pepper water and add it to the ingredients in the vessel.
** Masala to be Ground : Fry coriander seeds with little bit of oil for few minutes and then add into a mixer grinder along with freshly grated coconut and kashmiri chillies and grind to a very fine paste. Do not add excess water while grinding as you can always add it later on. Remember to add tamarind only if NOT adding any tart tasting veggies/ fruit to the curry, I have not added tamarind as I will be adding kudumpuli/ Malabar tamarind to the curry to bring in the tangy taste.
** Note : For preparation of curries you can use any one of tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is standard pattern followed in GSB Konkani Saraswat Cuisine.
** Add the cut jeev kadgi/ breadfruit pieces in a thick bottomed kadai along with 1 cup of water and bring to a boil. Lower the heat, cover and cook, mixing a few times in between until they are cooked to 80%. Now add the pressure cooked bikkanda/ jackfruit seeds, along with the water it’s cooked in and mix well. Add ground masala along with required amount of water to bring to a desired gravy consistency.
** Wash and add kudampuli/ Malabar tamarind, strained teppal/ Sichuan pepper water, salt to taste and bring to a rolling boil stirring well in between a few times to avoid being burnt and to enable even cooking. When you see plenty of bubbles on the surface of the curry, lower the heat to minimum and continue to simmer for another 8-10 minutes. Lastly add coconut oil/ narlel tela, mix well, remove from heat and keep it aside covered to rest for 20 minutes for flavors to be infused well into the curry.
** “Jeev kadgi- Bikkanda- Kudampuli- Teppala Ambat (Breadfruit- Jackfruit Seeds- Malabar Tamarind Curry)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or any white rice of your choice. Goes well served with dosa, Idly, oondi, shevai, appo etc. a combo my late father loved and so do I. Do try out this simple, yet aromatic curry and enjoy with your family and friends. Life is all about enjoying a good health with home cooked meals with our dear ones. These traditional recipes need to be passed on to coming generations and the duty lies on us to do so, lest they lose put forever to the unhealthy rising in demand fast foods.
** Sharing below a few common links to dishes prepared using “Sichuan Pepper/ Teppal”, “Jeev Kadgi/ Breadfruit”, Jackfruit seeds/ Bikkanda and its preserving method” … do browse through for more information ….
https://gayathrifoodbytes.blogspot.com/search?q=bikkanda
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