Gujje palya/ Tender jackfruit Subzi:

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.        

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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.

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  • 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.

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  • 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.

 

Kathal Ki Biryani / Raw Jackfruit Biryani:

Raw jackfruit is a less known, very healthy, fibre-rich and low glycemic index wholesome vegetable. In our coastal region, we start using jack from its very tender form. We have so many traditional recipes. Apart from that, we even enjoy this one-pot meal, and it is a very good option for tiffin boxes for lunch.

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Ingredients:

Basmati Rice – 3 cups

Raw Jack pieces – 1 big bowl.

Ghee – 3 tablespoon

Bay leaf – 1

Shah jeera – ½ teaspoon

Cinnamon – 1” piece

Turmeric powder – 1 teaspoon

Salt

Onion- 2

Green chillies – 3

Ginger garlic paste – 1 tablespoon

Curd – 1 small cup

Shahi Biryani Masala – 1 to 1 ½ tablespoon

Pudina – 10 strings (chopped)

Coriander leaves – 10 strings (chopped)

Method:

-Wash Basmati rice and soak it while preparing other things.

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-Chop Young Jack into bite-size pieces by removing the outer skin (thorny part) and inner pith and soak this in a bowl of water.

-Chop onion, slice green chillies, chop Pudina and coriander leaves.

-Before keeping the cooker vessel, drain the soaked rice and chopped jack pieces and keep aside.

-Now, take one cooker vessel and heat the ghee. Put bay leaf, Shahjeera and cinnamon.

-Next, add chopped onion, green chillies, turmeric, salt and fry until it becomes light brown.

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-Add ginger garlic paste and fry when the onion becomes brown until its raw smell vanishes.

-Next, mix Biryani masala, Curd, and jack pieces until masala coats the Jack pieces.

-Now, add drained rice and fry it for a while. Then, add chopped pudina and coriander.

-Add sufficient water (6 cups) and check for the salt.

-When it starts boiling, close the lid and cook until one whistle; keep it in a simmer for 3 minutes and switch off the gas.

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-When pressure relieves, serve this with onion raita.

NOTE: I usually use 2 cups of water for 1 cup of Basmati rice.