Bikkanda Saungh is a spicy dish with a little gravy prepared with Jack fruit seeds. This curry goes well with rice and also with breakfast dishes like undi and panpolos. This curry is so yummy that no one misses to prepare this during the season.
When in season we can preserve the seeds to use later in various curries..
Preserving method: -After removing the seeds from the jackfruit bulb/carpels, the whole (undamaged/ uncut ) seeds are washed and soaked in fresh water overnight.Take care to see that the white skin too is whole and not broken , Next day they are removed from the water and laid out to dry. Then they are put in air tight sealing bags and refrigerated ,few store in the freezer too.These preserved seeds keep good for long period.From this blog can find more recipes where these seeds are used , Now for the recipe !
- Tender or matured Jackfruit seeds -1 cup (skin removed and chopped finely into thin strips)
- Onion – 1 or 2 nos medium sized chopped lengthwise
- Chilly powder – 2 tsp
- Turmeric powder – 1/4th tsp
- Tamarind juice – 1/8th cup
- Salt to taste
- Mustard – 1 tsp
- Methi – 1/4 tsp
- Oil – 2 tsp
- Curry leaves – few
Peel the outer thick white skin of the jack fruit seeds and cut into thin strips.Pressure cook for 1 whistle with salt to taste and 1/2 cup water.
In a kadai,heat oil and splutter mustard,methi and curry leaves.Add onion and saute until they are transparent
Add chilli powder,turmeric powder , stir for 2 seconds and then add tamarind paste/juice,mix very well.Add the cooked bikkand along with the water and bring to a boil,check for salt.
Saungh is ready.
- Jack fruit seeds can be directly cooked in the kadai itself after the onions have softened.
- For time saving I cooked in cooker for 1 whistle.
- Add more water if you wish to retain more gravy
- All the spices can be altered according to ones taste.
- Can be done with tender or matured jackfruit seeds.