Mudi Chekke Barthad by Shalini Nanda

Dry fried tender unripe jackfruit  with brown chickpeas in a spicy coconut masala.

500 gms raw tender jackfruit

Clean and cut into small bite size pieces and cook in unsalted water until fork tender (a little added turmeric is optional)

1 cup brown chickpeas, soaked for a few hours in fresh water, then cooked until tender

Dry masala

  • Roast the following separately, then grind to a powder:
  • 4 red chillies
  • 2 tsp cumin
  • 1 tbsp coriander Seeds
  • 2 cloves
  • 1 small piece of cinnamon or cassia

Grind the dry powdered masala along with the following ingredients and add 1 cup of water to make

Wet masala

  • 1/2 cup coconut
  • 1 inch piece of ginger
  • 2 cloves of garlic
  • 2 tomatoes (or 2 tsps tamarind extract)
  • A few sprigs of fresh

For Seasoning

  • 4 cloves of garlic (crushed)
  • 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 –2 tbsp of ghee
  • 1/2 tsp turmeric powder

Heat the ghee in a large pan, kadhai, or wok. When hot,add the mustard seeds,allow them to sputter, then add the cumin, garlic, curry leaves and turmeric. Fry on low for about a minute. Increase the heat to medium, then add the ground masala and cook it for about 7 to 8 minutes, add the cooked jackfruit and the chickpeas. Mix well and cook all for another ten minutes.

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