Jackfruit seeds are very easy to find in a summer veggie market. These seeds have enormous health benefits. From muscle building capacity to fight with anaemia, it helps to maintain healthy hair and skin too. In our childhood days, Mom used to roast the seeds on a tawa and gave us to eat. Nevertheless, to say, we loved to eat them in any form, whether roasted or added to curries, dal etc., the nutty taste was an absolute favourite. I was wondering about what are the other ways of cooking them while buying the seeds a few days back from my local farmers market. I posted about it on Instagram the next day and many suggestions poured in from my wonderful readers. I was pretty much tempted to try all of them on the other day. But oops, limited seeds I got. So, I tried one of the recipes which were shared by Tripti and it turned out absolutely scrumptious. Chingri diye Kathal bichi Bhorta has its roots in Bangladesh. It’s a delectable mash made with prawns and jackfruit seeds, these two ingredients always gel pretty well together, remember Enchor Chingri r Dalna/Jackfruit Curry with Prawns. All the flavors of garlic and the heat of chillies have made this rustic mash tastier, one full plate of rice can be easily devoured only with this. I hope you’ll enjoy cooking this dish just the way I did. And don’t forget to share your experience with me. 🙂
Chingri diye Kathal bichi Bhorta/Jackfruit seeds Mash with Prawns
Ingredients
- Jack fruit seeds- 200g (approx)
- Prawn- 100g (small sized)
- Green chillies- 2-3 chopped (adjust as per your tolerance)
- Onion- 1 large (thinly sliced)
- Garlic- 1 tbsp (chopped)
- Whole dry red chilli- 1
- Turmeric powder- ½ tsp
- Salt
- Mustard oil
Method
Wash the jackfruit seeds a few times and slice them lengthwise. Pressure cook the seeds with enough water and ½ tsp of salt. Take off the flame after 2 whistles. Open the lid after pressure has reduced. Take out the boiled jackfruit seeds in a bowl, keep aside.
Mix salt and turmeric powder with the freshly washed prawns.
Keep aside. Heat ¼ cup mustard oil in a frying pan. Temper with dry red chilli. Add sliced onion, chopped garlic, green chillies and prawns, fry on medium heat until the water from prawns and onions evaporates completely (7-8 minutes approx).
Add the boiled jackfruit seeds, adjust salt, mix and sauté on medium heat for 4-5 minutes more.
Let this mixture cooled completely at room temperature. To make the Bhorta/Mash, add the mixture into your food processor, run until coarse paste forms. No need to make a smooth paste of the whole thing, the mash should be made in such a way so that a few bits and pieces of prawns and jackfruit seeds should visible.
It’s ideal if you use a traditional stone grinder (Shil-Nora) to make the Bhorta/Mash. But in today’s fast-paced life we don’t have that much of the time, in fact, the Shil-Nora takes a back seat and it’s sad to see how this good old tool is disappearing from modern kitchens.
Coming back to the recipe, after making the bhorta using the food processor, take it out in a bowl, drizzle some mustard oil on top, serve with steamed rice. Enjoy!
[yumprint-recipe id=’33’]
