Its not everyday you feel its special or remarkable in someway. Today is Amma’s birthday and the school reopened for Konda. She is going to the fourth std. Its like I can still remember my first day at school on going to the fourth. Its also remarkable in a way that I am writing this without sleep for the last 24 hrs. Hubby dear has not been keeping well and Peddu got the viral infection now. He didn’t sleep a wink the entire night. And I had to complete the cooking as Konda had to take her lunch before getting to office.
Today’s post is going to be about my favorite nut, the Jackfruit nut. I used to simply love these during my childhood. Summers were spent chopping off big fruits and distributing to friends. Every year, we used to get about 3 or 4 big jackfruits from Dad’s friends and it was task to cut them and do the honours. Over the years, the job got designated to others, of course. But its like the feeling of never forgetting the smell that sneaks from the gunny bag that covers a ripe jackfruit, once a lover of it, always marked for like! I love everything made from it.
Before that I am sure you would want to check out these beautiful Jower appeys!
Jack fruit Seeds – 10
Potato – 1 medium
Onion – 1 medium
Tomatoes – 2 medium
Ginger garlic paste – 1/2 tsp
Clove, Cinnamon, Cardamom powder – 1/2 tsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste
Oil – 2 tsp
Dry Coconut powder – 2 tsp
Coriander leaves few
Method to prepare:
Wash and peel off the outer skin from the jack fruit seeds. Peel the potatoes. Pressure cook till they are soft but not mushy.
Heat a pan with oil. Saute the chopped onions till brown. Then add the ginger garlic paste.
Once the raw smell leaves, add the tomatoes with all the spice powders and salt. Simmer for 5 mins with covered lid.
Then add in the cooked potatoes and jack fruit seeds. Mix well. Add in the dry coconut powder, combine everything well and add 1 cup of water.
Bring to boil and add the coriander leaves. Simmer for 10 mins till you get a thick gravy.
We made it little thick as it was served with the rotis, you can make thinner also.