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.        



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.

Cumin – ½ to 1 tsp.

Red chilli – 2 to 3 (roasted)


  • Remove outer thorny skin and centre core. Cut 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 normally prefer one whistle at pressure cooker. This method fastens the procedure.
  • Put chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add cup of water and cook until one whistle.

Ribbet collage 1

  • When it becomes cool, remove the cooker lid.
  • Mash cooked jack a little, so that all the segments of the jack pieces will open and, it will help to enhance the taste as well as structure of the palya.
  • Dry grind coconut, cumin and roasted red chilli into rough powder and add.

Ribbet collage 2

  • Now check for the seasoning and cook further until any remaining water is dried and masala cooks and coats well.
  • Garnish with curry leaves, 2 tsp. of raw coconut oil and keep closed and cook for a while, so that the coconut’s and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
  • Do seasoning by heating coconut oil,add mustard. When it splutters add Urad dal, red chilli and curry leaves and pour over the ready palya/subzi.


  • 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; fiber rich and low glycemic index whole some 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.



Basmati Rice – 3 cups

Raw Jack pieces – 1 big bowl.

Ghee – 3 table spoon

Bay leaf – 1

Shahjeera – ½ teaspoon

Cinnamon – 1” piece

Turmeric powder – 1 teaspoon


Onion- 2

Green chillies – 3

Ginger garlic paste – 1 table spoon

Curd – 1 small cup

Shahi Biryani Masala – 1 to 1 ½ table spoon

Pudina – 10 strings (chopped)

Coriander leaves – 10 strings (chopped)


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


  • Chop Young jack into bite size pieces by removing 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 cooker vessel, drain soaked rice and chopped jack pieces and keep aside.
  • Now take one cooker vessel, heat ghee. Put bay leaf, Shahjeera and cinnamon.
  • Next add chopped onion, green chillies, turmeric, salt and fry until it becomes light brown.

jack collage

  • When onion becomes brown, add ginger garlic paste and fry until its raw smell vanishes.
  • Next add Biryani masala ,Curd , jack pieces and mix nicely until masala coats the Jack pieces.
  • Now add drained rice and fry for a while, add chopped Pudina and coriander.
  • Now add sufficient water (6 cups) and check for the salt.
  • When it starts boiling, close the lid and cook until one whistle and keep it in a simmer for 3 minutes and switch off the gas.


  • When pressure relieves, serve this with onion raita.

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