Gujje Aajaadina - Raw Jack Fruit Sukkha

Tuluvas of Mangalore and Udupi call Raw Jack fruit as 'Gujje'. This grows abundantly in the coastal areas in summer. It is a rich source of fiber and regulates bowels. We make many dishes with this delicious fruit. Tuluvas also make various curries with this. Sukkha is a popular Mangalorean dry curry which is world famous. 

Tuluvas add chick peas and make a different kind of sukkha called 'Kadle Gujje Aajaadina',  but I personally prefer to make something like chicken sukkha that's very hot, spicy and tangy. Besides, I get enquiries from readers about vegetarian alternatives to authentic chicken dishes. People are over fed with paneer, mushroom, baby corn and cauliflower. Hence this is an alternative for vegetarians who want to make something that looks and tastes like non veg dish! Kundapur Masala Powder comes in handy while making this quick sukkha. I could prepare this dish within 30 minutes.

This can be relished with rice and sambar or rasam, but I had it with phulkas. You can also make some phulkas or chapathis and enjoy the dish.

Ingredients:
Raw Jack fruit - 500 Gms 
Butter - 1 Tbsp
Onions - 2 Medium chopped finely
Grated Coconut - 1 cup
Garlic - 8 cloves
Cumin Seeds(or powder) - 1/2 Tsp
Salt - 1/2 Tsp(or according to taste)
Tamarind - Size of cherry
Kundapur Masala Powder - 4 Tsp
Kashmiri Chilli Powder(optional) - 1 Tsp
Curry Leaves - 1 Sprig
Coconut Oil - 4 Tsp

Method:
Apply little oil to your fingers and clean the raw jack fruit by shaving off the spiky thick skin and the center core.
Chop into 1" thick cubes.
Pressure cook the jack fruit pieces with little salt, without adding water, for 2 mins.
Keep aside.
Soak tamarind in 1/2 cup water, extract pulp and then mix in salt and Kundapur masala powder to make a thick paste.
Reserve one tablespoon of grated coconut for the seasoning.
Coarsely grind remaining grated coconut with cumin and peeled garlic into a chutney without adding water.
Reserve half chopped onion for the seasoning.
Heat butter in a thick bottomed pan and fry one and half chopped onions till transparent.
Add the Kundapur masala paste, optional Kashmiri chilli powder, and fry for 1 min.
Add 1-2 cups of water and bring to a boil.
Cover and simmer for 3-5 minutes.
Add the cooked jack fruit pieces and mix gently.
Simmer  for another 5 minutes.
Add the coconut chutney and mix gently.
Cook for another 2-3 minutes or till the curry is almost dry.
Check for salt.
Prepare a seasoning with coconut oil, curry leaves, half chopped onion and 1 tbsp grated coconut till coconut and onion are well browned.
Pour the seasoning over the curry and mix well.
Serve hot with rice and rasam, or with rotis.