Jackfruit seed curry is one of my dad’s favorite dishes during the jackfruit season. This recipe was given to my mom by my granny. The jackfruit seeds are separated from ripe jackfruit bulbs and sun-dried so that they can be used throughout the year as and when required in recipes. These dried jackfruit seeds are peeled or crushed in a mortar and pestle for easy peel. The jackfruit seeds are then pressure cooked. The pressure-cooked jackfruit seeds are very creamy in texture and have a sweet and earthy flavor. The seeds can be eaten at this stage or used in the gravy of your choice.
You can even grill or roast the jackfruit seeds; it tastes awesome and can be very addictive. Try it out. We eat this bikanda gashi or sagle with boiled rice and jackfruit papad (gharai happolu). The papad is crushed in the gravy and enjoyed similar to kori rotti —a simple yet satisfying village-style vegetarian meal.
Jackfruit seeds are high in dietary fiber and vitamin B. Due to the high content of fiber, it helps in weight loss and lowers any risk of heart disease. Side effects of eating too many jackfruit seeds: Jackfruit seeds can cause bloating and gassiness. Hence it’s always good to eat them in moderation.
Ingredients for JACKFRUIT SEED CURRY | HOW TO COOK JACKFRUIT SEEDS | BIKKAND GASHI / SAGLE | VILLAGE-STYLE CURRY
20 to 30 Jackfruit seeds, peeled 2 cups Water ½ teaspoon Salt, adjust to taste 1 tablespoon Oil ¼ teaspoon Methi or Fenugreek seeds 2 teaspoon Coriander seeds 1 cup Grated coconut 5 Dry red chilies ¾ cup Water 1 tablespoon Oil 1 teaspoon Mustard seeds 6 to 8, Curry leaves
Detailed recipe for JACKFRUIT SEED CURRY | HOW TO COOK JACKFRUIT SEEDS | BIKKAND GASHI / SAGLE | VILLAGE STYLE CURRY
In a pressure cooker, add peeled jackfruit seeds, water, and salt, and cover the lid. Pressure cook for 4 to 5 whistles on medium flame. Let the pressure release naturally. Check out the video to see how jackfruit seeds are peeled.
Heat oil in a pan. When oil is hot, add methi and coriander seeds and saute until aromatic. In a blender or mixer, add grated coconut, dry red chilies, and sauteed ingredients with water, and blend to a smooth paste. Open the pressure cooker lid, add the ground masala, and salt to taste, and bring it to a nice boil. Simmer it for 5 minutes.
Heat oil in a pan on medium flame. Add mustard seeds. When it splutters, add curry leaves and saute for a few seconds. Add this tempering to the curry and switch off the flame.
Recipe card
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