Friday, March 4, 2011

Roasted potato & Jackfruit seeds (pala kottai)

   Jackfruit is available in several countries in Asia, and its not easily available in its fresh form in the USA (although that has been changing recently). However, it is available in the frozen aisles of several grocery stores. This Jackfruit seeds can be cooked in a variety of ways.

Serves up to 4 people
Preparation time: 40 minutes 


4 medium sized potatoes cubed
10 Jackfruit seeds
1 tbsp of grated ginger
2 garlic cloves minced
1 1/2 tsp of red chilly powder
1/2 tsp of crushed black pepper
1 tsp cumin powder
1 tbsp of oil
salt as required

1/2 tsp of mustard
1/2 tsp of Bengal gram dhal
pinch of asafoetida 
1 sprig of curry leaves


1.Pressure cook the jackfruit seeds and peel the outer skin. Since jackfruit is not in season I used the frozen jackfruit  seeds. Cut them in to four longitudinally.
2.Do not peel the skin of potatoes and cut them in to small cubes. Heat oil in the pan and add the seasoning. As the mustard sputters, add ginger and garlic. Saute for 2 minutes.
3.Add the potatoes to the pan, saute well. Add turmeric, chilly powder, cumin powder and salt and saute well till the potatoes are covered with spices.
4.Close with lid and allow the potatoes to cook in medium flame. Stir occasionally. When the potatoes is cooked 90%, add the jackfruit seeds and crushed pepper. Saute till it turns golden brown. 
5.Potato jackfruit seeds curry is ready. Serve with rice and sambhar

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