Monday, 29 February 2016

KADGI ADGAYI / TENDER JACKFRUIT PICKLE

Whenever I get tender jack fruit I get reminded is kadgi adgayi which is a popular spicy side dish from GSB community. I had tasted this long back in a temple feast and recently we had prepared this for some function at home. We had called a chef from Mangalore for this purpose. He had prepared many new items for the function including kadgi adgayi. I had asked him how to make this thick gravy. He said that it's about the secret of adding sesame seeds. Here is the recipe. Try this yummy recipe.
KADGI ADGAYI

WHAT YOU NEED:

Tender Jackfruit - 1 cup , cooked and cut in small pieces

Raw Mango - 1, cut in cubes ( 1 cup) ( If the mango is very sour then ignore the lemon. I used lemon because the mango was not that sour)

Lemon - 1 medium, cut in small pieces

Spices :

Red dry chillies - 13 - 15

Mustard seeds - 2 tsp

Asafoetida - a big piece

Turmeric powder - 1/2 tsp

Fenugreek seeds / Methi seeds - 1/4 tsp

Coriander seeds - 2 tsp

Black sesame seeds / til - 2 tsp

Salt - to taste
TENDER JACKFRUIT PICKLE!

HOW TO MAKE:

Remove the jackfruit skin , cut in big cubes and pressure-cook for 10-15 minutes. Then cut in small pieces and keep aside.

Wash mango well, pat dry and cut in cubes. Sprinkle little table salt and keep aside.

Now  heat a tsp oil in a pan.

Roast dry red chillies, remove.

Then roast mustard seeds, fenugreek seeds, coriander seeds, black sesame seeds, asafoetida one by one. finally add turmeric powder and put off the fire. 

Once the spices cooled down powder them along with crystal salt in a mixer jar.

Now in a vessel mix jack fruit pieces, mango pieces and lemon pieces.

Add ground spice powder and mix very well.

Add some water to make some thick gravy. Mix thoroughly.

Keep closed for few hours then serve as a side dish.

If you store in the fridge it will last for a week.







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