Gharo ani Bikkand galnu Talasani/Upkari

                             Matured jackfruit bulbs/carpels are called Gharo in Konkani. We make spicy curries with the matured but still not ripe jackfruits , to fry as chips,for spicy curries like elchikari,sukke etc.These recipes are already updated in this blog.
                               Today sharing a very simple recipe.This dry and spicy curry can be prepared at any stage of the jackfruit – from tender to a matured unripe fruit.


  1. Jackfruit bulbs – 2 cups (seeds removed and chopped roughly)
  2. Tender seeds – 1/2 cup(skin removed and chopped)
  3. Garlic – handful crushed along with skin
  4. Red chillies – 3 nos broken
  5. Turmeric powder – 1/2 tsp (opt)
  6. Salt to taste
  7. Oil  – 2 tsp


Chop roughly the jackfruit bulbs removing the seeds and the thick skin inside it.
In a pressure pan/cooker add the seeds first at the bottom level and then the chopped bulbs on top.Add little salt and turmeric powder (opt) and 1/2 cup water.
Close the lid and cook for 2 or 3 whistles.Open the lid once all the pressure is gone.Check whether its cooked.Check for salt too.
Heat a kadai with oil,add the crushed garlic.When the colour is changed add the broken chillies,fry for a second.
Add the cooked mixture into this.Saute well,add salt if required.Cook for 2-3 minutes or until the water is dry.


Garlic can be replaced with mustard and proceed with the same recipe.
For time saving and easy cooking I used cooker to precook.It can be directly cooked too  after the seasoning in the pan is done.

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