Kadge Uppata (Young Jackfruit Curry)

Kadge Uppata is a simple konkani dish. I made it for the first time and liked the different taste of it. Why is it so different?..it is because the dish is raw (only the jack fruit is cooked). The masala added has a unique taste. 
I got this recipe from Jaya V Shenoy's book and made slight variation. Try making it.

Ingredients:

• Young Jackfruit- 1/4 kg or one tin
• Grated Coconut, fresh/frozen- 2/3 cup
• Roasted red chillies- 4-5
• Tamarind- A small ball (gooseberry sized)
• Mustard seeds- 1/2 tsp+1/2 tsp
• Fenugreek seeds/Methi-1/4 tsp
• Asafoetida- 1/4 tsp
• Oil- 1-2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Drain the liquid from the tin and wash the jackfruit pieces (if using fresh, then remove the outer hard cover with greased hands). Cut it into pieces.

Now pressure cook the jackfruit, adding 1- 1 1/2 cups of water and salt, for 1-2 whistles. Allow it to cool.
For masala: Roast 1/2 tsp of mustard seeds along with methi seeds adding little oil, until they turn slight brown. Then add asafoetida and turn off the heat. Allow it to cool. Now grind grated coconut along with red chillies, tamarind and the roasted spices to get a smooth paste. Add water as required.

Now add this masala to the cooked jack fruit and mix well (For this dish, there is no need to cook the masala). Adjust the consistency to medium thick.
For seasoning: Heat oil and then add the remaining 1/2 tsp of mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared curry. Mix it well. Kadge Uppata is ready!!

Serve it along with rice. Above measurement serves 2-3 people.

Note: Try to finish this dish on the same day. This is because it is not served hot and hence if you store it in fridge, then you cannot heat it. Even if you heat it, it doesn't taste good.