Ethakka Chakkakuru Mezhukkupuratti/Plantain Jackfruit Seed Stir Fry

Plantain is one of thing I love to keep it in my house at any time. This is one of the essential items like milk, egg, banana in my grocery list. While growing up also plantain was available in our home most of time. I make them into chips, turrón, ripe plantain fritters. 

When I go to specialty store I usually buy things like jackfruit, jackfruit seeds, Chinese potato etc. Off course they are frozen getting them in fresh will be a herculean task. I have seen fresh ripe Jackfruit in Hong Kong market. However they cost a fortune to buy. So my dream of eating them fresh will always remain as dream. May be it will become a reality when I visit India. 

Usually amma made stir fry with Vazhakkai/ green banana (we call it monthankai). It is good only to make curries and making savory fritters. I don’t like them when they are ripe. Amma used to eat that as some of them which were bought for curries get ripe. Both I and amma love jackfruit seeds very much, she used to boil them with salt and some time cooks in open fire. She also added jackfruit seeds to all the curries she make during jackfruit season. Now it is jackfruit and mango season in India. You can see lot of mango trees and jackfruit trees are carrying the fruit at their maximum. 

Here I rarely see the green banana. So I decided to try stir-fry with plantain. I wanted to be authentic, as much as possible so used coconut oil. The smell of coconut oil and fried curry leaves with roasted plantains pieces and jackfruits with chili and cumin powder was out of the world. They came really very well. Here goes my easy breezy recipe for plantain and jackfruit seeds stir fry. 

What you need

Onion: ½ cup chopped
Raw Plantain: 1 ½ cup chopped in cubes ( About 1 plantain)
Jackfruit seeds: ½ cup ( I used frozen )
Garlic: 2 cloves
Turmeric : 1/8 teaspoon
Salt : 1 teaspoon
Cumin powder: 1 teaspoon
Pepper powder:1/4 teaspoon
Chili powder: ¼ teaspoon

For seasoning

Mustard seeds: ½ teaspoon
Red chili: 2 no ( Halved into two)
Curry leaves: 1 sprig( About 10 leaves)
Urad dal : 1 tablespoon
Coconut oil: 2 tablespoon

How I made

Wash and Peel the skin of Plantain and jackfruit seeds and cut into small pieces and keep aside.

Heat 1 ½ tablespoon oil in medium skillet and once it become hot add mustards seeds, curry leaves(keep few aside), urad dal, and halved red chili. Once mustards seeds starts popping add chopped onion and fry for 5 minutes or until they change the color or become translucent. 

To this add plantain and jackfruit seeds and add turmeric, salt and cover with lid and cook for another 7 minutes in slow flame. 

When plantain and jackfruit seeds are almost done add chili powder, pepper powder and cumin powder and stir everything and cook for another 3 minutes or until the spices blend well. 

Add the rest of curry leaves and oil and mix once again and switch off the flame. 

Enjoy with any rice of curry.

Preparation time: 20 minutes
Yield: 4 serving
Verdict: Yummy
Will make it again: Yes I will

Swathi