Advertisement

How to make Chana And Jackfruit Sukke - Chana and jackfruit cooked in spicy ground masala.

Advertisement

This recipe is from the book Konkan Cookbook.

Main Ingredients : Bengal gram (chana) , Jackfruit (कट्ठल )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Chana And Jackfruit Sukke
Advertisement

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Vegetarian recipes like Peanut Sundal, Potato Sukka, Dum Aloo Methi, Nawabi Kofta Curry.

Advertisement

Chana And Jackfruit Sukke Recipe Card

Chana And Jackfruit Sukke
Print

Prep Time : 3-3.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chana And Jackfruit Sukke Recipe

  • Bengal gram (chana) 1 cup

  • Jackfruit 1/2 kilogram

  • Olive oil 3 tablespoon

  • Salt to taste

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 1 sprig

  • Asafoetida a pinch

  • Jaggery (gur) 1 tablespoon

  • For paste

  • Coriander seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Methi seeds 1/4 teaspoon

  • Whole dry red chilli,broken 3-4

  • Scraped coconut 1 cup

  • Tamarind pulp 1 tablespoon

Method

Step 1

Soak chana in three cups of water for three to four hours. Drain. Apply a little olive oil to your palms and knife and remove skin of jackfruit. Further cut the jackfruit into two centimetres pieces.

Step 2

Apply salt and set aside. Steam the pieces in a steamer for five minutes. Remove from steamer and set aside. Pressure cook soaked chana in two cups of water for about three whistles or till soft.

Step 3

Heat one teaspoon of olive oil in a kadai (wok). Add coriander seeds, split black gram and fenugreek seeds. Sauté till lightly browned. Add broken red chillies and sauté for a minute.

Step 4

Grind to a coarse masala paste along with coconut, tamarind pulp and sufficient water. Heat remaining olive oil in a kadai. Add mustard seeds and curry leaves and let the mustard seeds splutter. Add asafoetida and the ground masala. Stir well and cook for two minutes.

Step 5

Add boiled chana and stir well. Add steamed jackfruit pieces, salt and jaggery. Stir, add half a cup of water and cook for five minutes on low heat stirring occasionally. Remove from heat and serve hot.

Also try out these recipes from Maharashtrian Cuisine like Saoji Mutton, Bhakri, Bangdyache Humman, Moongphali Barfi.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.