Summer in our region brings a lot of seasonal fruits like mangoes, jackfruits etc. We have few jackfruit trees in our backyard and during season, the trees give so many fruits. Jackfruit is eaten ripe, cooked into curries (both ripe and upripe), chips and lot many dishes. During season, we take out the seeds, which we call Bikkand in Konkani, dry them and use them in variety of dishes throughout the year. These Bikna vade are sweetish, spicy vadas that go well as a sidedish with rice and any curry.
Unpeeled and peeled seeds. The wheatish skin is not edible. So peel it off and discard.
Cook the peeled seeds and grind with all other ingredients.
Make small balls, roll them in rava and shallow fry them.
Jackfruit Seed Vada (Bikna Vade)
Ingredients
- 12 jackfruit seeds
- 1/2 cup fresh or frozen coconut
- 5-6 red chillies
- A small piece of tamarind
- A tea spn coriander seeds
- 1 tea spn jaggery
- Oil
- Rava/sooji
- Salt
Instructions
- Cook the seeds with a little water in pressure cooker.
- Heat a little oil and fry coriander seeds.
- Grind them with coconut, red chillies, tamarind, jaggery, salt, with very little water.
- At the end, add jackfruit seeds and grind coarsely.
- Make small balls out of the mixture.
- Roll them in rava and fry on hot tava.
- Slightly press them to make vada shape.
- Fry both sides on medium-low heat.
- Serve hot as side dish.
Jackfruit Seed Vada (Bikna Vade)
Ingredients
- 12 jackfruit seeds
- 1/2 cup fresh or frozen coconut
- 5-6 red chillies
- A small piece of tamarind
- A tea spn coriander seeds
- 1 tea spn jaggery
- Oil
- Rava/sooji
- Salt
Instructions
- Cook the seeds with a little water in pressure cooker.
- Heat a little oil and fry coriander seeds.
- Grind them with coconut, red chillies, tamarind, jaggery, salt, with very little water.
- At the end, add jackfruit seeds and grind coarsely.
- Make small balls out of the mixture.
- Roll them in rava and fry on hot tava.
- Slightly press them to make vada shape.
- Fry both sides on medium-low heat.
- Serve hot as side dish.
Cucumber is called “Taushe” in Konkani. “Taushe hulel” is a side dish which is usually a part of meal that is offered to god during festivals. I saw a similar dish here , the only difference being, we use the cucumbers (used for salads) and everything is used raw.
So this dish can be prepared in just 10mins :).
This dish is a must in Shri Krishna janmashtami festival meal. During this festival, men chant different names of Lord Krishna and offer tulsi leaves to god. After the chanting, which almost goes up to 2-3 hrs, pooja is performed around midnight. During the pooja, a variety of food is offered to god and we used to eat this “prasad” at midnight.
Pictorial:
Cut cucumber into pieces. Fry mustards seeds and asafoetida in a little oil.
Grind coconut with chillies, tamarind and fried mustards seeds into a chutney consistency. Mix the chutney into cucumber
Cucumber chutney (Taushe huLel)
Ingredients
- 2 cups cucumber pieces
- 1/2 cup fresh/frozen coconut
- 1/2 tea spn mustard seeds or a pinch of asafoetida
- 3 to 4 green chilies
- A small piece tamarind
- Salt
Instructions
- Heat a little oil and add mustard seeds.
- When they start popping, add asafoetida. (Usually either mustard or asafoetida is used. I normally add both)
- Grind them with coconut, green chilies, tamarind, fried mustard to paste using very little water (like chutney consistency).
- Add the cucumber pieces, mix well.
- Serve as a side dish with rice.
