Jackfruit Seed Xacutti

INGREDIENTS

For Xacutti Masala:

• Red Chillies – 7 to 8 nos

• Coriander Seeds – 1 tbsp

• Cumin Seeds – 1 tsp

• Fennel Seeds – 1 tsp

• Poppy Seeds – 1 tsp

• Cinnamon – 1 inch

• Cardamom – 3 nos

• Cloves – 4 to 5 nos

• Black Cardamom – 1 no

• Star Anise – 1 no

• Mace – small piece

• Peppercorns – 1/2 tsp

• Nutmeg – small piece

• Onions (sliced) – 2 nos

• Coconut – 1 cup

• Ginger – 1 inch

• Garlic – 5 to 6 cloves

• For Jackfruit Seed Xacutti:

• Jackfruit seeds - 500 gms

• Onions (chopped) – 1 no

• Tomato (chopped) – 1 no

• Turmeric powder - ½ tsp

• Oil - 11/2 tbsp

• Salt - as per taste

• Water

Method

Xacutti Masala

1. Heat a little oil in a pan and roast the dry spices (red chillies, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, black cardamom, star anise, mace, peppercorns and nutmeg) until fragrant

2. Transfer from the pan and set aside to cool

3. Heat another teaspoon of oil and add sliced onions and grated coconut. Stir till lightly golden on medium heat

4. Once the roasted spices and coconut mi ture is cooled, transfer them into a blender

5. Blend to a smooth paste with a little water and set aside.

6. Jackfruit Seed Xacutti

7. In a heavy bottom pan, add water and a pinch of salt Add the ackfruit seeds and bring to a boil. Once boiled, de-skin the seeds and keep them aside.

8. In another pan, heat oil and saut the chopped onion till golden brown.

9. Add turmeric powder and chopped tomato, and cook until the tomato is soft. Add ackfruit seeds and saut . Add Xacutti masala and continue to stir. Add water to ad ust the consistency.  Cover and cook for 8- minutes. Check for seasonings and adjust

10. Serve hot with Goan Poie or brown rice.