Boothal & Chari sukke

                             GSB s  are very ingenious at making very tasty dishes even from items which are usually considered waste ! If a GSB gets a jack fruit only the thorns are discarded. each & every part is used to make a tasty dish . I have already given Goro thollolo & mhav Edigaii recipes . Now you have the rind  with the white thin parts which covered the bulbs . you can make a very tasty side dish with this .Remember to grease your hands  & knife with oil to easily remove the latex which oozes out  while cutting a jack fruit.
                         In konkani we call  the white part surrounding the bulbs as Boothal & the rind as Chari ..remove the thorns from the rind with a knife by slicing through it .as shown in the picture below .Remove the white & brown skins of the seeds .
Ingredients ;
  • Chopped boothal , chari & seeds – 1 & 1/2 cups
  • Grated coconut – 1/2 cup
  • Red chillies – 4-5 as per taste
  • Turmeric powder – 1/4 tsp
  •  Salt to taste
Method :-
  1. Chop the boothal & chari into small pieces & the  seeds into long pieces . Heat a kadai , add oil & splutter mustard seeds , add the chopped  parts          
  2. Add coarsely ground coconut , turmeric powder & red chili paste to this . Add salt to taste , .  add just a little water . Cover & let cook
  3. Let it roast well  (bhajjunnu).remove when done .
Booth & Chari  sukke

Enjoy this  with rice & Dalithoy  .

3 replies to “Boothal & Chari sukke

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