“Tava Fried Jeev Kadgi Podi (Breadfruit/ Nirphanas/ Jeegujje Fries)” … every GSB Konkani Saraswat is fond of jeev kadgi be it prepared as podi/ fries or bajo/ bajia or added to curries … Podi and Bajo are the most sought after and it is always a pleasure to relish them hot during meals/ breakfast … try these tava fried podies and enjoy them served during meals … Yummilicious …
** Every Amchigele/ South Indian will relate to Jeev Kadgi/ Bread Fruit as almost everybody loves them especially the fries. I have shared plenty of recipes with jeev kadgi but somehow I never got round to sharing tava fries despite preparing them often. Previously it was difficult to get Jeev Kadgi in Thane as it is not available in market and southern stores were next station, which had stopped selling them for years now. Luckily, we have a few in Thane now, that sell most of Mangaluru items and I must say it was a great relief to know it. Now, I can prepare and enjoy them to heart’s content.
** Jeev Kadgi is similar to Jackfruit in nature, though they do not have any seeds within. They are smaller, somewhere between 6- 8 inches in length and is of oblong shape. The skin however is thin textured and is edible unlike that of Jackfruit. The skin part can also be used to make fries, which we lovingly call jeev kadgi kurkuri kaddi meaning crispy sticks, which I have shared before. I will be sharing a common link to all jeev kadgi recipes shared in the blog which you may browse in leisure and try this veggie is available in your vicinity, it tastes excellent and will be loved by young and old alike.
** Podi/ fries are a common side dish from GSB Konkani Saraswat Cuisine prepared to be served during meals. These are thin slices of veggies/ tubers that are spiced and left to rest after which they are either deep fried/ shallow fried/ tava fried/ air fried as per one’s own choice. They taste awesome and though deep fried one’s rank on top, one has to compromise a little bit when it comes to healthy options. In addition, once you get used to tava fried method with minimum oil, you will be glad you did so. Try it, it’s healthy and tastes best served hot right out of the tava steaming hot.
** Here is my recipe for “Tava Fried Jeev Kadgi Podi (Breadfruit/ Nirphanas/ Jeegujje Fries)” … my style, simple and healthy ….
** Ingredients :
Jeev Kadgi/ Breadfruit/ Nirphanas/ Jeegujje : one medium sized or as per requirement
Kashmiri Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat/ Menansisna Hudi : 2-3 tblsp
Haldi/ Turmeric Powder : ¼ tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Amchur/ Raw Mango Powder : ½ tsp
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : as required for tava frying
** For Dusting :
Bombay Rava/ Rulavu : 3-4 tblsp
Rice Flour/ Tandla Pitti : 1 tsp
** For this recipe you will need “Jeev Kadgi (Breadfruit/ Nirphanas/ Jeegujje Fritters)” the picture of which is enclosed in the collage.
** Slice off the outer thin textured skin of Jeev Kadgi (Breadfruit/ Nirphanas/ Jeegujje) a little bit thicker if you desire to prepare the kurkuries/ crispies out of them otherwise you can slice them of thinly. Now cut the jeev kadgi into two pieces horizontally and then again cut it into two vertically. ie. you should cut the fruit in quarters. Slice of the inner pith, which is sticky by nature and is inedible. Further cut them into ¼ inch thick slices as shown in the picture collage, in all you will get somewhere around 14- 18 pieces depending upon the size of the jeev kadgi/ breadfruit.
** You may leave out the side corner parts of jeev kadgi for adding to preparation of other curries. Also, keep aside the thickly sliced skin portion aside if have cut them to prepared kurkuries later on. Add the sliced pieces immediately into a bowl of water to avoid them being discolored. Let the cut Jeev Kadgi slices soak in water for 10-15 minutes after which drain off the water, rinse well and then add into a colander and let rest aside for all the excess water to be drained off completely, this is important step so do not skip it. You can also spread it on a thick cloth and pat it slightly dry if need be.
** Note : The slices should be neither too thick nor too thin and should be evenly sliced for perfect results while tava frying.
** Now add the sliced jeev kadgi pieces in a large bowl along with all the spices (kashmiri chilly powder, turmeric powder, asafoetida powder, raw mango powder, salt to taste and toss/ mix well taking care to see that all the spices added are evenly coating the slices. While applying spices do so lightly without applying any force lest the pieces crush as they are soft. Do not worry if you find the slices dry, veggies always leave water on resting and all the spices will be evenly coated to the slices.
** Note : Here is my method which I have been following for almost 3 decades to evenly coat the veggie slices. I just add the slices into a stainless steel wide mouthed dabba/ box, add the spice, cover the lid tightly and the keep tossing and rolling the box on all sides for 1-2 minutes. Trust me, when you open the lid you will find that all the veggie pieces have been evenly coated with the spices, def. a quick way.
** Cover the bowl with a tight lid or like me if you use a box do so and keep it in the fridge to marinate for 1-2 hours. I sometimes prepare this either in the morning or late in the night and keep it in the fridge and trust me it remains well for almost 48 hours and can be used as and when required, saves time and energy too.
** For Dusting : On a flat plate mix fine (chiroti) rava with rice flour and spread it evenly. Keep it aside ready for dusting the slices. Addition of rice flour is optional and can be skipped, however if adding then do so on very little basis to get best results. The ratio of rice flour should be less than rava for crisp texture.
** For Tava Frying : Heat a large sized non stick tava for 2-3 minutes until its thoroughly heated. Lightly brush the tava with oil/ tel maintaining a thin film of oil all over the pan (do not add in excess). Now dust each spice coated jeev kadgi/ breadfruit slice on the prepared and kept dusting powder to evenly coat on both sides of piece and place them evenly spread on the steaming hot tava (check pic. in collage).
** Let the slices fry for 1-2 minutes, then brush the top surface of the slices lightly with oil and let cook for another minute. Now sprinkle some water on the tava, be careful and maintain a distance as the tava will sizzle and water droplets may splutter. Let cook for a minute and then lower the heat to minimum and let cook for another 2-3 minutes. Now gently flip over the raw banana slices and let cook on the other side too until done (say for 4-5 minutes). Lastly raise the heat and let cook for another 1-2 minutes until crisp on both the sides, remove and place them on an absorbent paper.
** Note : This method has worked fine for me and I hardly use more than 2 tablespoons of oil for a tava full of fries, however, If you find the slices too dry while frying, then you can brush a little bit of oil over the raw bananas if desired. Also, the heat level always differs with stoves, be careful and watch out to not let the fries burn.
** Continue with remaining dusted jeev kadgi/ breadfruit slices repeating the procedure mentioned above all over again until all the slices or required number of slices are tava fried and done. You can keep the leftover in fridge if desired to be tava fried as and when necessary but within a gap of 48 hours.
** “Tava Fried Jeev Kadgi Podi (Breadfruit/ Nirphanas/ Jeegujje Fries)” are done and ready to be served. Podi/ Fries are often served during meals with other dishes though if desired you can always relish them as snack with any chutney of your choice or with tomato ketchup/ dip of your choice too. Tava fried veggies taste best served hot and fresh directly from tava without letting them rest as they somehow turn limp and miss taste. I prepared these to be served during meals along with other dishes and it tasted awesome. If Jeev kadgi/ Breadfruit is available in your vicinity this is one recipe you must try and enjoy with your family and friends, sure to be loved by all.
** Sharing common links below to all “Jeev Kadgi (Breadfruit), Podi/ Bajo” recipes that includes all methods of frying; tava fry, deep fry, air fry and curries. Please browse through in leisure and try them when convenient ….
** Sharing link below to “Jeev Kadgi Podi ani Jeev Kadgi Salleche Kurkuir (Breadfruit Fries and Breadfruit Skin Crispies” recipe …
No comments:
Post a Comment
Thanks.