Meals that Heal: Huge delight

Published on July 18, 2011   ·   No Comments
The Hindu SEED OR POD Jackfruit has medicinal and culinary uses. Photo: K. Gopinathan

Surprised? Yes, it’s jackfruit kebabs!

Jackfruit is a species of tree belonging to the mulberry family. The fruit is huge, seldom less than 25 cm in diameter. Even a relatively thin tree can have huge fruits hanging on it. The fruits can reach 36 kg in weight and grow up to 90 cm long and 50 cm in diameter. The jackfruit is the largest tree-borne fruit in the world.

The sweet yellow sheaths around the seeds are about 3-5 mm thick and taste similar to pineapple, but milder and less juicy. The English name jackfruit derives from the Portuguese jaca. The light brown-black seeds are about the size of dates.The seed starch relieves biliousness and the roasted seeds are considered an aphrodisiac. The ash of jackfruit leaves, burned with corn and coconut shell, is used alone or mixed with coconut oil to heal ulcers. Mixed with vinegar, the latex promotes healing of abscesses, snakebite and glandular swellings. The root is a remedy for skin diseases, asthma, fever and diarrhoea. The bark is made into poultices. Heated leaves are placed on wounds.

Now, for a recipe.

Jackfruit Kebab

Ingredients

Green raw jackfruit: 1 20-oz can

Potato: 1

Onion (chopped finely): 1

Green chillies (chopped finely): 2

Cilantro or parsley (chopped finely): half cup

Ginger-garlic paste: 1 tsp

Chilli powder: 1 tsp

Turmeric: a pinch

Garam masala powder: 1 tsp

Besan: 1 tbsp (optional)

Salt to taste

Oil: 3 tbsp

Method: Pressure-cook the jackfruit and potato for about 2 whistles, drain off the water and mash the fruit finely. Heat 1 tbsp of oil in a pan and add chopped onions and green chillies. Fry till the onions turn golden brown and add the ginger-garlic paste, chilli powder, turmeric, salt and garam masala powder. Fry for a minute and remove from heat. After the mixture cools, add the onions to the mashed jackfruit-potato, add chopped cilantro or parsley and combine well. Taste for salt and spice; add more if needed. Make kebabs of desired shape. Flat patties can also be made. Refrigerate till ready to be cooked. Heat 1 tsp of oil in a non-stick pan and cook the patties till they turn brown on both sides. More oil can be sprinkled around the edges while cooking. Serve with chutney of choice.

Sous Chef

Vivanta by Taj-Fisherman’s Cove

Chennai

Read More: http://www.thehindu.com/life-and-style/Food/article2235794.ece


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