Gujje Palya (Raw Jackfruit Stir-fry)

Having grown up eating jackfruits as a teenager, it takes me down my memory lane when monsoon months from June to August often greeted us with delicacies of jackfruit, a fruit which people either love most or hate most. While I come in the range of former ones, I know few who can't stand it for it's unique taste.

It reminds me how often my dad would sit down on floor with a massive oiled knife to tear apart the pine skulled fruit, while mom peeled and stoned the fruit and my little sissy and me, as children would surround him to grab those fleshy ripe fruits off and relish them unendingly. And dad would do this task with immense love and passion. The huge jackfruit, often fetched from farms of my uncles and aunts was undoubtedly the most organic, fresh and the best ones we ever tasted.

The fruit is so versatile in use that it can be consumed either in raw form in cooking curries and savories or ripe in Indian sweets. Even the stony seeds are delicacies to the ones like me. Variety of dishes are made from the flesh of jackfruit, common ones like palya, huli, gashi, kadabu, dosa, idli, appam, papad, chips, etc. And even today, whenever I do get a chance, I love to hog on my amma's food. Well, I depend on her heavily for these traditional recipes.

It's a season of jackfruits and I can't get a better post than this one for this season. For the one who's not introduced to this fruit, jackfruit is a very tropical fruit commonly grown and consumed in the Western coastal belts of India.

Gujje Palya (Raw Jackfruit Stir-fry)

INGREDIENTS

1 cup raw jackfruit
3-4 whole red chilies
1/2 cup fresh grated coconut
Lemon sized tamarind
1 tsp mustard seeds

Tempering:

1 tsp oil
1 tsp mustard seeds
1 sprig of curry leaves

DIRECTIONS

Wash and clean the jackfruit. Remove the external core skin. Pit the seeds and chop the flesh into small pieces. This can be a little tedious task if you are a first timer. My grandma is excellent at this and I have a lot to learn from her.

Pressure cook the chopped raw jackfruit pieces with salt and tamarind on 2 whistles. Meanwhile, prepare the spice paste.

Grind together fresh grated coconut, whole red chilies and a tsp of mustard seeds. The ground mustard seeds impart a tangy spice to the dish, which I love the most. Keep this ground paste aside.

Heat some oil in a wok. Add mustard seeds and a sprig of curry leaves. When they begin to splutter, add the cooked jackfruits and stir fry for a minute or two. Then add in the ground paste. Allow the liquid to evaporate a little and cook on slow flame for another 2-3 minutes. Turn off the flame and transfer to a serving bowl. Serve hot as a side dish with rice or rotis.

With my post on Date Walnut Muffins, I had promised that I would list 10 things that make me happy. Here it goes...

1. Cooking and Baking of course! (Can I dare ignore that???)
2. Every cozy moment spent with my husband :) (undoubtedly, it makes me happy!)
3. Being back to MY home after work and being warmly greeted by my hubby's smiling face (oh! what a stress buster!)
4. That each day has gone by on a positive note (yeah, it's important to me that my family and me are in their best of the days, health and happiness)
5. Good food (My 4th sense is has a strong leniency towards appealing good food. That's been more off late!)
6. Travelling to discover new places (that's an inheritance from my hubby dear!)
7. Blogging & Photography (a good blog and great food photography makes me feel real good!)
8. Watching Travel & Living and NDTV Good Times (I am hooked to it from past few years ;))
9. Walking to a book store, picking up a cookery or a painting book and just flipping through pages without any one disturbing! (Often wish, there's a couch to sneak into!)
10. Desserts (I know it's too far to position it the 10th, best for the last! I can't tell you how soothing a good dessert is to my senses!!! It indeed is! )