Jackfruit Seeds Curry / Kathaler Bichir Recipe

Jackfruit Seeds Curry with Sponge gourd / Nenua diyeKathaler Bichir Recipe

Jackfruit Seeds Curry / Kathaler Bichir Recipe is a very delectable and easy-to-make dish. While tender jackfruit (enchore) seeds are very soft, the ripped jackfruit seeds very are hard and can be used in Indian curry recipes by adding other vegetables and spices, you can also cook it with prawn.

Here I am using sponge gourd, and other spices to make jackfruit seeds curry.

The types of equipment required for this recipe are

Mixing Bowl

Pressure cooker

Fry pan /Kadai

Spatula

Ingredients required are

Jackfruit seeds

Sponge gourd

Gram flour

Cooking oil

Onion and Tomato

Ginger–garlic paste

Other ingredients are Sugar, Turmeric powder, cumin seeds, Red chili powder, Kashmiri mirch powder, whole red chili, and Cumin-coriander powder

Preparation- How to make Jackfruit Seeds Curry / Kathaler Bichir Recipe

Clean and wash the seeds thoroughly, and boil them in a pressure cooker (you can boil them without using a pressure cooker also, in that case, boil them for 15 minutes with covering the lid

Then cut the seeds into two halves and remove the outer skin

Cut the sponge gourd into medium pieces and put them in a mixing bowl

Add turmeric powder, red chili, and cumin-coriander powder

Also add ginger-garlic paste, salt, and sugar

Add the gram flour and mix them well, and keep them aside

Heat oil in a pan, and add cumin seeds and red chili for tempering; As they splutter and sizzle, add the chopped onion and stir them until they become translucent

Add chopped tomato and stir them

Now add the sponge gourd with spices, and cook them until the raw smell goes off; if required add a sprinkle of water

Add the boiled jackfruit seeds and mix them well, and cook for 3-4 minutes without cover in medium flame

Turn off the flame; transfer them to a serving plate and serve hot with rice or roti.

Jackfruit Seeds Curry / Kathaler Bichir Recipe

Jackfruit Seeds Curry / Kathaler Bichir Recipe is a verydelectable and easy-to-make dish. While tender jackfruit (enchore) seeds arevery soft, the ripped jackfruit seeds very are hard and can be used in Indiancurry recipes by adding other vegetables and spices, you can also cook it withprawn.p

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• pressure cooker
• A kadai or a fry pan
• mixing bowl
• Spatula

Ingredients

  

• 1 sponge gourd/nenua
• 15 Jackfruit seeds
• 1 tbsp. gram flour
• 1 tbsp. cooking oil
• 1 tomato(chopped)
• 1 onion(chopped)
• 1 tbsp. ginger-garlic paste
• 1/2 tbsp. turmeric powder
• 1/2 tbsp. red chili powder
• 1 tbsp. kashmiri mirch powder
• 1/2 tbsp. sugar
• 1/2 tbsp. cumin seeds
• 1 red chili
• 1 tbsp cumin-coriander powder
• salt

Instructions

 

• Clean and wash the seeds thoroughly, and boil them inpressure cooker (you can boil them without using pressure cooker also, in thatcase boil them for 15 minutes with covering the lid
• Then cut the seeds into two halves and remove the outer skin
• Cut the sponge gourd into medium pieces and put them in amixing bowl
• Add turmeric powder, red chili and cumin-coriander powder
• Also add ginger-garlic paste, salt and sugar
• Add the gram flour and mix them well, and keep them aside
• Heat oil in a pan, and add cumin seeds and red chili fortempering
• As they splutter and sizzle, add the chopped onion and stirthem until they become translucent
• Add chopped tomato and stir them
• Now add the sponge gourd with spices, and cook them until theraw smell goes off; if required add sprinkle of water
• Add the boil jackfruit seeds and mix them well, and cook for3-4 minutes without cover in medium flame
• Turn off the flame; transfer them to a serving plate andserve hot with rice or roti.