- Finely chopped fresh & tender Keerlu
- A handful of jackfruit seeds / bikkand – finely chopped
- Chilli powder – as per your spice tolerance level
- Salt to taste
- Mustard & Coconut oil for tempering
- First to remove the toxins which will make the keerlu bitter – Boil the chopped shoots in plenty of water for about ten minutes -vigorously .
- Then cool and drain , you may also use them by soaking in water for two days and changing the water everyday!. If you are using canned or brined shoots – then soak them overnight to remove the saltiness . you can use these after just a wash .
- Heat the Kadai and prepare the tempering and switch off .
- Now add the chilli powder in the hot oil taking care not to burn it . Alternatively you may just add bhajillo miriya pitto – ie – Powder of dry roasted chillies . Add enough chilli powder to make it very spicy .
- Add both the veggies and salt .
- Add adequate water to cook .Cover and cook till done .
- Add some more coconut oil and again let roast on a slow fire .
Your Keerlu & bikkanda upkari is ready to be served with just some hot pejj ( rice gruel ) or to be enjoyed as a side dish with rice and dalithoy
Only the tender part is used straight away for cooking . the more mature & harder parts can be brined to make it softer . For brining – Clean the keerlu and cut into medium size pieces . Add them in a sterile jar or Bharini – Add handfuls of rock salt and mix well. Do NOT add water as they will leave moisture on their own . Seal well and store in a cool place .Soak overnight before using .