Breadfruit Phodi (palapansa Phodi)

Different people call it by different names – Palapanas, Neerpanas, jeev kadgi to name a few. Many years ago, we had a l ong discussion about Konkani name of breadfruit. When I visited India this time, our tree was full of beautiful breadfruits. My parents were very happy that I visited during that time and I could enjoy one of my childhood favorites. They tell me that they have kept this tree mainly because of me. I also saw lot of tiny breadfruits getting sold in the market. Aayi had prepared a huge batch of chips for me. She also prepared the delicious randayi . But my favorite has to be the phodi. Fresh breadfruits make the best phodis.

Pictorial: Breadfruit on the tree Cut breadfruit put in water. Apply salt, turmeric and asafoetida to pieces. Roll the pieces in rava and shallow fry.

Breadfruit Phodi (Palapansa phodi /jeev kadgi phodi)

Ingredients

2 tbl spns rava sooji
A pinch asafoetida
1 tea spn chilli powder
A pinch turmeric powder
Oil
1/2 tea spn tamarind extract
Salt
8 breadfruit pieces

Instructions

Remove the green skin and inner most hard white part of breadfruit.
Cut the edible part into pieces(refer pictures).
Put the pieces in water while cutting them.
Mix pieces with asafoetida, turmeric powder, salt, tamarind juice.
Keep aside for 10-15min.
Heat a tava and apply little oil to it.
Mix rava with chilli powder and little salt.
Apply it on all sides of breadfruit pieces and shallow fry on the tava.
Close the lid and let it cook.
After few minutes, turn them upside down.
Check the phodis after few minutes by poking them with a knife/spoon.
If they are still not done, sprinkle some water, cover and cook for another 5-10mins.
Serve hot with rice and dal.

Breadfruit Phodi (Palapansa phodi /jeev kadgi phodi)

Ingredients

2 tbl spns rava sooji
A pinch asafoetida
1 tea spn chilli powder
A pinch turmeric powder
Oil
1/2 tea spn tamarind extract
Salt
8 breadfruit pieces

Instructions

Remove the green skin and inner most hard white part of breadfruit.
Cut the edible part into pieces(refer pictures).
Put the pieces in water while cutting them.
Mix pieces with asafoetida, turmeric powder, salt, tamarind juice.
Keep aside for 10-15min.
Heat a tava and apply little oil to it.
Mix rava with chilli powder and little salt.
Apply it on all sides of breadfruit pieces and shallow fry on the tava.
Close the lid and let it cook.
After few minutes, turn them upside down.
Check the phodis after few minutes by poking them with a knife/spoon.
If they are still not done, sprinkle some water, cover and cook for another 5-10mins.
Serve hot with rice and dal.

Ishaan started going to Kindergarten few weeks ago. I was a bit stressed about him going to new school right after coming back from India. On the first day of school, I went to have lunch with him, totally prepared to bring him back home if he was too tired. He assured me he was fine and I can pick him up after school. I came home relieved, thinking he is grown so much that he can handle it.

I send him lunch every day. I stress about does he have enough time to eat? can he open his lunch box? did I forget to pack his spoon etc. I asked him to get help from some grown-up in opening the box. Now he says he asked first couple of days but now he can do it all by himself (he takes food in a thermos and it is hard to open it sometimes!). He is a slow eater and if there are friends around, talking and then running out to play takes higher priority!. Now that he has settled down a bit, I ask him what lunch he wants in his box, so that he is excited about eating.

Last week he asked for pulav. At home he loves pulav/biryanis with yogurt or raita. But eating yogurt with it at school would be too much to ask. So I decided to make it with less spices but packed with nutrition and flavor. This carrot pulav was a perfect fit. I packed it with a big dollop of ghee for him. Even my 1 and half year old loved it.