Gujje is nothing but tender jackfruit. We Mangalore people start using Gujje from its very tender form. This particular recipe is for very tender means even before its formation of eyes (seed) and known as “Guddhi palya” as it is prepared after crushing. We will see how to prepare this in a traditional way.
Ingredient:
Tender jackfruit – 1
Mustard- 1 tsp.
Black gram dal – 1 tsp.
Red chilli – 1 (for seasoning)
Curry leaves – 4 springs
Coconut oil – 4 tsp.
Red chilli powder – 1 tsp.
Turmeric – ½ tsp.
Tamarind – ½ tsp.
Salt and jaggery – for taste.
Grated coconut – 3 tbl sp.
Methi seeds – ½ tsp(roasted)
Red chilli – 2 to 3 (roasted)
Method:
- Remove outer thorny skin and centre core. Cut the inner pith into one-inch cubes. Immerse in water for 10 minutes. Drain and keep aside.
- Take one thick-bottomed kadai or pressure cooker. I usually prefer one whistle a pressure cooker. This method fastens the procedure.
- Put chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add a cup of water and cook until one whistle.
- When it becomes cool, remove the cooker lid.
- Mash the cooked jack a little so that all the segments of the jack pieces will open, and it will help to enhance the taste and structure of the palya.
- Dry grind coconut, roasted methi and red chilli into rough powder and add.
- Now check for the seasoning and cook until any remaining water is dried and the masala cooks and coats well.
- Garnish with curry leaves, two tsp. Take raw coconut oil, keep it closed, and cook for a while so the coconut and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
- Season it by heating coconut oil and adding mustard. When it splits, add Urad dal, red chilli and curry leaves and pour over the ready palya/sabzi.
- This palya will taste great with ghee and hot rice or as a side dish with Rasam rice.