Ajji **d | Bikand Dry Chilly Fry | Jackfruit Seed Special Recipe | Bikand Gulli Lavunu Fry

Ajji **d (Bikand Dry Chilly Fry)

Disclaimer- The name of the dish has offensive meaning in certain konkani speaking regions. So the same has been censored😊.

Ajji **d is made from Jackfruit seed only.

And this dish my husband's grandma used to prepare. My husband is always nostalgic about this dish.

As generation passed the recipe has been passed on to us.

Note- Jackfruit seed's outer skin are easy to peel if seeds are dry.

Inner skin are easy to remove with knife if you soak jackfruit seeds for atleast 30min.(max soak 3-4 hrs).

For authentic taste it is important to use black cast iron kadai and coconut oil. Minimum Preparation time - 1hr 10min Serves - 5 people

Ingredients
       

    Pressure Cook

1. Jackfruit seeds - 30 to 40
2. Water - 2 cups
3. Salt - 1 tsp

    Marinate

1. Kashmiri red chilli powder - 2 tsp
2. Red chilly powder - 1 tsp (for spiciness)
3. Asafoetida powder(hing) - 3/4 tsp
4. Tamarind pulp - 2 tsp

    Tempering

1. Coconut oil - 2 tbsp
2. Mustard seeds - 2 tsp (if using big mustard seed use only 1 tsp)

Method

Youtube video - 5 min 58 sec

1. Remove outer skin of the jackfruit seeds.
2. Soak for 30min.
3. Remove inner skin and cut into 4 pieces.
4. Place in a cooker,add chopped seeds.
5. Add 2 cups water,till seeds immerse completely and 1 tsp salt.
6. Pressure cook for 1 whistle on high flame.
7. In a vessel add 2 tsp kashmiri red chilli powder,for spice 1 tsp red chilli powder and 3/4 tsp asafoetida.
8. Add cooked seeds,do not add water and mix well.
9. Add 2 tsp tamarind pulp and mix well.
10. Let it rest for 15-30 min.
11. In a black cast iron kadai,add 2 tbsp coconut oil
12. Once oil heats add 2 tsp mustard seeds.
13. Let it splutter.
14. And add marinated seeds and fry well. Jackfruit seeds should mix well in oil.Close lid and cook for 2 min.
15. Keep stirring occasionally.Again close lid and cook for 4 min.
16. After 4min it is almost ready.Again close lid and cook for 4min. Texture becomes dry and all oil gets evapoured.
17. Now ajji *** is ready to serve.

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