Gujje palya/ Tender jackfruit subzi :

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Gujje palya/ Tender jackfruit subzi :

Gujje is nothing but tender jackfruit/Kathal. We Mangalore people start using Gujje from its very tender form. This particular recipe is for very tender means even before its formation of eyes (seed) and also known as “Guddhi palya” as it is prepared after crushing. We will see how to prepare this in a traditional way.

Ingredients:

Ingredient:
Tender jackfruit – 1
Mustard- 1 tsp.
Black gram dal – 1 tsp.
Cumin – ½ tsp.
Red chilli – 1
Curry leaves – 4 springs
Coconut oil – 4 tsp.
Red chilli powder – 1 tsp.
Turmeric – ½ tsp.
Tamarind paste – 1 tsp.
Salt and jaggery – for taste.
Grated coconut – 3 tbl sp.

Method:

Method:
– Remove outer thorny skin and centre core. Cut inner pith into one inch cubes. Immerse in water for 10 minutes .Drain and keep aside.
– Take one thick bottomed kadai or pressure cooker. I normally prefer open cooking, especially to retain the texture of the jack.
– Put coconut oil and season it by adding mustard. When it splutters add Urad dal, red chillies and jeera. Then add curry leaves and chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add cup of water and cook.
– When it becomes soft, mash a little, so that all the segments of the jack pieces will open and, it will help to enhance the structure of the palya.
– Now check for the seasoning and garnish with grated coconut, curry leaves, 2 tsp. of raw coconut oil and keep closed and cook for a while, so that the coconut’s and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
Method:
– Remove outer thorny skin and centre core. Cut inner pith into one inch cubes. Immerse in water for 10 minutes .Drain and keep aside.
– Take one thick bottomed kadai or pressure cooker. I normally prefer open cooking, especially to retain the texture of the jack.

– Put coconut oil and season it by adding mustard. When it splutters add Urad dal, red chillies and jeera. Then add curry leaves and chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add cup of water and cook.
– When it becomes soft, mash a little, so that all the segments of the jack pieces will open and, it will help to enhance the structure of the palya.
– Now check for the seasoning and garnish with grated coconut, curry leaves, 2 tsp. of raw coconut oil and keep closed and cook for a while, so that the coconut’s and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
Method:
– Remove outer thorny skin and centre core. Cut inner pith into one inch cubes. Immerse in water for 10 minutes .Drain and keep aside.
– Take one thick bottomed kadai or pressure cooker. I normally prefer open cooking, especially to retain the texture of the jack.

– Put coconut oil and season it by adding mustard. When it splutters add Urad dal, red chillies and jeera. Then add curry leaves and chopped jack pieces, salt, tamarind, jaggery, red chilli powder, turmeric. Now add cup of water and cook.
– When it becomes soft, mash a little, so that all the segments of the jack pieces will open and, it will help to enhance the structure of the palya.
– Now check for the seasoning and garnish with grated coconut, curry leaves, 2 tsp. of raw coconut oil and keep closed and cook for a while, so that the coconut’s and curry leaves’ flavours will spread to give a very authentic “homely” flavour.
– This palya will taste great with ghee and hot rice or as a side dish with Rasam rice.

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