Gujje Palya

(Tender Jackfruit Stir Fry)

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Prep Time: 5 mins (When using canned ones)
Cooking Time: 15 mins
Serves: 2-4

3-4 cups fresh or 1 can Tender Jackfruit, drained and rinsed
1 medium Red Onion, finely chopped
2-3 Green Chillies, slit (adjust acc to taste)
½ tsp Turmeric Powder
½ tbsp Jaggery (adjust acc to taste)
¼ cup fresh/frozen Coconut
Salt to taste

For Tempering:
1 tsp Black Mustard Seeds
1 tsp Urad Dal
2 tsp Channa Dal
¼ tsp Hing/Asafoetida
1-2 Dry Red Chillies, halved
Few Curry Leaves
1 tbsp Oil, preferably Coconut Oil
Chop washed canned young jackfruit pieces into small pieces (about ½ cm slices) and keep them aside. If using fresh ones, then cut them into big chunks and cook them covered with little salt and 1-1½ cup of water till tender. It will take around 10-15 mins if using pressure cooker and little longer if cooking in a vessel. Once they are cooked and cool enough to handle, cut them into ½ cm slices and keep aside.
Heat oil in a pan and add mustard seeds. When they start to pop and splutter, add channa dal, urad dal, broken red chillies and hing. Sauté it till dals turn golden brown.
Now add chopped onions, curry leaves and slit green chillies. Sauté it for a minute or two till onion turn transluscent.
Now add chopped tender jackfruit, turmeric powder, jaggery and salt to taste and mix well. Add ½ cup of water and cover and cook for about 10-12 mins till all the flavours blend well and jack fruit is cooked properly. Make sure to check in between so that the Palya doesn’t stick to the bottom of pan.
Cook uncovered for another 2-3 minutes till all the water is evaporated. Switch off the gas and mix in fresh/frozen coconut. Serve it hot with Rosematta Rice or any rice of your choice or Chapatti or simply serve it as a snack and enjoy.