Brined Jackfruit Stir-Fry / Uppu sole palya/ Sole taalu

Jackfruit, known for its filling property, holds a special place in traditional Indian cuisine. While fresh jackfruit is commonly used in curries, fries, and chips, brined jackfruit is an age-old method of preservation that allows for its use throughout the year. Let’s explore the magic of brined jackfruit, its preparation, benefits, and some delicious ways to cook with it as we have already entered the jackfruit season of the year.

Brining is a preservation technique that involves soaking jackfruit pieces in a saltwater solution. This method extends the shelf life of the fruit while enhancing its flavor. The process helps maintain the texture and nutrients of jackfruit, making it a perfect ingredient for various recipes, especially in coastal and southern regions of India.

Ingredients:

Brined jackfruit pods - 1 cup (tightly packed)

Jaggery - 1.5 tsp (Optional)

Fresh grated coconut - 2 tbsp

Turmeric powder - ½ tsp

Reg chilli powder – ½ tsp

Coconut oil - 1 tbsp

Mustard seeds - ½ tsp

Split black gram/ Urad dal - ½ tsp

Broken red chili – 1-2

Curry leaves – 1 sprig

Method:

• Soak the brined jackfruit in water for an hour and rinse multiple times to remove excess salt.
• Remove excess water squeezing the brined jackfruit bulbs. Chop into bite-sized pieces.
• Heat coconut oil in a pan. Add mustard seeds, split black gram lentils and broken red chili; let them sizzle.
• Add curry leaves & the chopped jackfruit, chilli powder and jaggery. Sauté for a few minutes until the jackfruit is cooked.
• Add grated coconut, mix well, and turn off the heat.
• Serve this simple stir fry with boiled rice & coconut oil.

Notes:

• No additional salt is needed due to the brining.
• Sometimes brined jackfruit remains hard even after cooking. If you are using such jackfruit, consider pressure cooking with water before adding to the seasoning/ tadka.