How to make Atle Chi Bhaji -
An unusual vegetable preparation made from boiled seeds of jackfruit typical of Maharashtra.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Jackfruit seeds (atle) (कट्ठल के बीज / आटले), Whole dry red chillies (साबुत सूखी लाल मिर्च )
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Atle Chi Bhaji checkout Jackfruit Seeds Sabzi - SK Khazana. You can also find more Main Course Vegetarian recipes like Aaluchi Patal Bhaji Raw Banana Curry Chilli Cauliflower Vegetable Quiche
Atle Chi Bhaji Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Atle Chi Bhaji Recipe
Jackfruit seeds (atle) 20-25
Whole dry red chillies 4-5
Rice 1 tablespoon
Dry coconut (khopra) grated 1 cup
Coconut scraped 1 cup
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 4-5
Onions chopped 2 medium
Green chillies chopped 3
Cumin powder 1/2 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Boil the atle and de-skin. Roast the red chillies, rice and grated dry coconut separately. Grind them together into a paste. Grind the scraped coconut and extract coconut milk.
Step 2
Heat oil. Add mustard seeds. When they begin to splutter add curry leaves. Add onions and sauté till golden brown. Add green chillies, cumin powder, coriander powder and salt. Mix well. Add the red chilli-rice-dry coconut masala paste.
Step 3
Add one cup of water and bring it to a boil. Add atle and salt. Mix well and bring it to a boil. Adjust seasoning. Add coconut milk and cook till it just comes to a boil. Serve hot garnished with coriander leaves.
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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.
