1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1 - 1.5 fresh Buttermilk / Yogurt / Curd
1 - 2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
1 tsp Oil
Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.
Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below.
Put them in water for about 4-5 mins. Remove them from water and put them in a pressure cooker, add little amount of water, salt, chilly powder, turmeric powder and cook them well.(1-2 whistles)
Put grated coconut, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Add this ground coconut to a vessel containing cooked tender raw jackfruit and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.