You must have had Baingan (eggplant) bharta, So how about trying Raw jackfruit & Prawns Bharta? I came across this traditional Bengali recipe and so decided to give it a try. The method of cooking was unique, in the sense that the jackfruit was first deep fried and ground instead of boiling it and then cooking it with fried prawns. The end product was just so amazing and yummy. It can be enjoyed with either hot steamed rice or chapati. So check out the step by step pictorial recipe to prepare it.
You do not get to see such out-of-the-box recipes. It is an old recipe that you usually get to see our mothers and grandmothers cooking. I personally am on the lookout for such rare recipes and waste no time in trying it out. It is a must-try recipe and I am sure all jackfruit lovers will appreciate it. So Bon Appetit!!
- 1 small raw jackfruit, cubed
- 1/2 cup prawns, deveined & cleaned
- any oil for deep frying
- 3 tbsp. mustard oil
- 2-3 dry red chilies
- 1 tsp. nigella seeds
- 1/4 tsp. asafoetida
- 2 tbsp. garlic, chopped
- 1 onion, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
Heat oil in a pan and deep fry the chopped jackfruit till light golden brown in colour. Drain and keep aside to cool. Blend into a smooth paste by adding some water.
Heat 2 tbsp. mustard oil in a pan / kadai and sauté the red chilies. Drain and crush them. keep aside. Then fry the prawns till it changes colour. Drain and keep aside.
Temper the same oil with nigella seeds and sauté for a few seconds. Add the garlic and asafoetida and stir fry till light brown.
Add in the onion and green chilies. Sauté till light brown. Now add the blended jackfruit mix, salt, turmeric powder, crushed red chilies and cumin powder.
Stir fry on a low flame for 2-3 minutes and add the fried prawns. Continue to cook till dry. When done, add the remaining mustard oil and switch off the flame.
Toss well and garnish with the crushed fried chilies. Serve as a side dish with rice or chapattis.
Temper oil with nigella seeds & sauté few seconds. Add garlic &
asafoetida and stir fry till light brown.
Add in the onion and green chilies. Sauté till light brown.
Add blended jackfruit mix, salt, turmeric powder, crushed dry red
chilies and cumin powder.
Sauté on low flame for 2-3 min. Add fried prawns & cook till dry.
When done, add remaining mustard oil & switch off flame. Toss well.
Garnish with the crushed fried chilies.
Serve as a side dish with rice or chapattis.
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