Jackfruit seeds stir fry
Jackfruit is one of its own kind of tropical fruits, recognized for its unique shape, size, and its fruity flavor. It is a rich source of energy, dietary fiber, minerals, and vitamins and free from saturated fats/cholesterol, making it one of the healthy summer treats to relish! Not just the fruits, its seeds are edible too.
Jackfruit seeds are very rich in digestible starch, protein and minerals. In general, the seeds are gathered from the ripe fruit during summer, sun-dried and stored for use in rainy season in many parts of South-Indian states. In these parts of the India, jackfruit seeds are used in variety of recipes where they are generally eaten either by roasting as a snack or added to stews (curries) in place of lentils. Here is a one simple and easy recipe which makes a stir fry out of the seeds, enjoyed as a side with rice and dal.
Before you start cooking the seeds, you should know how to peel them. The seeds need to be first sun dried (or kept in a dry place) for about 2 days. The seeds begin to dry and a outer husk begins to appear. The husk has to be removed and it may sometimes be cumbersome. If you let the seeds dry for a week, the outer peel comes off easily within no time.
In a large pot, cover jackfruit seeds with water, about an inch above the seeds. Bring the water and seeds to a boil, then reduce to simmer for 20-30 minutes or until the seeds can be easily pierced by a fork. Drain the water and allow the seeds to cool. Once you are ready with the boiled seeds, you can start the stir fry.
What you’ll need :
20-25 seeds boiled and halved
1 tsp mustard seeds
2-3 cloves of garlic crushed
1 tbsp coconut oil( or any other vegetable oil)
4-5 curry leaves
1 tbsp grated coconut (optional)
2 red chillies
1/4 cup water
salt to taste
How to:
Heat a tbsp of oil in a heavy bottom pan. Add mustard seeds and allow it to crackle. Add crushed garlic, curry leaves and chillies, split into halves. Once the garlic starts turning brown, stir in the sliced steamed jackfruit seeds, salt, 1/4 cup water and cover the pan with the lid. Cook the seeds on medium heat for around 15 minutes until the seeds are tender and water has evaporated. Turn off the heat and add grated coconut. Stir the mixture and allow to rest for few minutes before serving.
