Hello, here is a blog post after a long break. I am
sharing a authentic zero waste dish, bele southekai bendi. Bele is nothing but
jackfruit seed/ halasina beeja, that is how it is called in havyaka language.
Southe kai is sambhar cucumber or mangalore southe.
Our ancestors were thoughtful enough while handling
food articles and having food. They were leading sustainable life and never
wasted food. There are plenty of #zerowaste recipes from them. Now let us see
how to make this curry with jackfruit seed s and cucumber. Various versions
possible, recipe varies family to family.
If you have no jackseed at present, wait for couple
of months and try this dish in the next season.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
Jackfruit seeds -12-14
Colored cucumber/ sambhar cucumber – 1 (small)
Cumin seeds – 1.5 tsp
Red chilli powder – 1 tsp
Salt - to taste
Jaggery – 1-2 tbsp (adjust to your taste)
Oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1 sprig
Method:
Remove the outermost skin of jackfruit seeds. To ease the effort, crush the seed slightly with the pestle which will help in peeling off the skin easily. Wash well and pressure cook with 1.5 glasses of water and little salt.- Wash cucumber, cut into cubes after removing seedy core.
- Cook the cut cucumber pieces with required water and salt as required.
- Add chilli powder and jaggery too.
- When pressure is released, add the cooked jackseeds too to the cucumber.
- In parallel to the cooking process, prep for the gravy.
- Take freshly grated coconut, and cumin seeds in a mixer jar. Grind to make smooth paste.
- When cucumber and jackfruit seeds cooked, add this ground paste. Ensure cucumber isn’t overcooked. And bring to quick boil after adding water as per required consistency. This should not be too watery.
- Prepare a seasoning of mustard, dry red chilli, curry leaves in coconut oil and add it to the curry.
- Serve with rice and a dollop of ghee.
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