Raw jackfruit subji ( kuvlyacho chakko)

Raw jackfruit subji

                     
Kuvlyacho chakko (raw jackfruit dry subji) is the traditional and popular seasonal recipe from goa and also famous in konkan region, which is easy to prepare with abundant medicinal properties and divine taste and smell.

The Chakko tastes best with tender meat of Raw Jack fruit, the tender the meat the better the taste. It was my favorite dish since childhood. This recipe is borrowed from my mom.

I must say it’s a super food if you have a look at its health benefits. Jack fruit is powerhouse of lot of vitamins, minerals and other nutrients. Iron.Iron and calcium present in it makes it very useful in anemia and to strengthen the bones. It’s rich in antioxidants hence good for skin and prevents ageing. Vitamin A in it makes it good for vision. Jack fruit's flesh is very high in fiber content, so it is easily digestible and reduces constipation. Potassium present in it lowers blood pressure and maintains healthy heart functioning and the list of health benefits continues.

It is a healthy fruit with almost no fats but high energy. The taste and preparations make it a delectable fruit that is not too hard to include in the diet. Asian cuisine commonly uses this fruit as a condiment to various curries and other dishes. This fruit usually grows in abundance during the summer. Unripe raw jack fruits are used in savory dishes and are cooked in gravies and spicy curries. The texture of unripe jack fruit is like mutton and so is its taste when cooked in spices which makes it popular among vegetarians and non-vegetarians alike.

        Ingredients

• Raw jack fruit (kuvlo) medium size 1/2
• Vatana (white peas) ¼ cups soaked overnight/Tur dal (2-3 tablespoon)
• Grated coconut ¼ cups
• Peppercorns (7-8)
• Green chili (1 medium size)
• Salt and jaggery (as per taste)
• Tamarind pulp 1-2 tsp/raw mango/bilimbi (as per taste and availability)
• Asafetida + oil+ mustard seeds (for tempering as per need)

         Serves (3-4)

        Method of preparation

• Apply coconut oil to your hands and cut raw jack fruit into half. Keep aside the second half. 
• Clean the outer covering and the middle hard part.
• Cut the fleshy part into smaller pieces. 
• Pressure cook the jackfruit pieces and soaked white peas till 3 whistles (add little water if required while cooking).
• Now in a mixer coarsely grind grated coconut, tamarind paste, peppercorns and green chili. 
• Add this mixture into cooked vegetable and peas. Mix it well, add salt and some jaggery. 
• Give tempering with oil, asafetida and mustard seeds. Cook on medium flame for another 5 minutes.

        Note

• Instead of tamarind you can add raw mango or Bilimbi (Bimla) for even better taste if available. But they are to be added while cooking jackfruit and not in the paste form.
• If coconut oil is used for tempering it enhances the overall taste of dish.
• Tur dal or white peas(white peas are my personal favorite) are optional .you can use either of one or even can make simple one without adding both.

       Happy Cooking !