A lot has happened since my last post and I feel lost at this moment thinking where to start from. A busy schedule at work, plus KJ keeping me busy with his charity work, good friends finding new jobs, FIFA fever kicking in and to add to it a bright sunny afternoon today in London.
Being a little disappointed this week that both the Spanish and English team are out of the FIFA, I decided I should take my disappointment to a new level by cooking something very local from my hometown, bringing me back those memories of childhood. So I decided to experiment a dish using the simple ingredients of jackfruit seeds, beans and fresh grated coconut. Bearing in mind KJ is extremely picky with food, my so called trial and error experiment turned out to be a favorite weekday simple side dish recipe at my place. This recipe guarantees to take you back to Mangalore.
Ingredients Serves 2-4 as a side dish
- 100 grms of Jackfruit seeds/Bikna (I bought mine from Quality foods, Hounslow, London)
- 200 grms of fine green beans cut into thumb size pieces
- 1 dried red whole Kashmiri chilly
- 4 tbsp of fresh grated coconut
- 1/4 tsp of mustard seeds
- 1 spring of fresh curry leaves
- 2 crushed garlic cloves with skin
- 2 shallots finely chopped
- Half cup water
- 2 tbsp oil
- Salt to taste
- Boil the jackfruit seeds with enough water for 15-20 minutes by adding a pinch of salt to the boiling water.
- Once boiled drain the Jackfruit and pat dry. Now using a knife peel the outer shell of the seed and cut half.
- In a pot, heat oil. To this add the mustard seeds, curry leaves, red chilly and fry for a minute.
- Followed by crushed garlic and shallots, allow this to fry until the shallots sweat.
- Add the beans and half cup water. Allow this to cook for 10 minutes with the lid on the pot or until the beans is cooked well.
- Finally add the jackfruit seeds and coconut cover and cook for another 5 minutes. Add a little water if required to prevent the dish from burning.
- Add salt to taste and enjoy this side dish with rice/chapatti.