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Saturday, March 20, 2010

Gujje Palya / Tender Raw Jackfruit Subji

1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Small lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
1/4 cup grated Coconut
7-8 Curry leaves
1 tsp Black Gram seeds
3/4 tsp Mustard seeds (1/4 for grinding + 1/2 for seasoning)
2-3 tsp Oil


Apply little oil on your hands and cut them into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part as well as outer skin of jackfruit and cut them into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt, jaggary, chilly powder and cook them well.(2 whistles) Once the pressure goes off, remove the cooked jackfruit pieces and mash them as shown in the picture below.

Put grated coconut, red chillies, mustard seeds, turmeric powder, salt, tamarind in a mixer and grind them coarsely by without adding any water as shown in the picture below.

Put black gram seeds, mustard seeds, 1-2 red chilly pieces and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and mashed jackfruit. Add ground coconut masala and mix them well. Keep the palya in low flame for about 3-4 mins. It goes well with rice.


kitchen queen said...

tempting subji makes me drool.

ವನಿತಾ / Vanitha said...

Hey veni...gujji tinnadde shreyanashtu varsha aatu (6 yrs)..I luv this palya very much..though I dont add mustard seed while grinding..

Unknown said...

Can you alos help with how to cut gujje with kitchen knife at home?

Krishnaveni Nalka said...

@Unknown, You can use big sharp knife. Apply little oil to knife and then cut and remove the skin and inner part of the tender Raw Jackfruit pieces and cut them into desired sizes for different curries.