ಗುಜ್ಜೆ ಪಲ್ಯ / Raw Jackfruit curry

Tendor Jackfruit is called ಗುಜ್ಜೆ (Gujje) in Kannada. Its abundantly available vegetable / fruit in India. Various dishes can be prepared usind tendor raw jackruit. Though cutting the jackfruit is tedious work, when we cook and eat,  feel that effort is worth it. Here is the recipe of ಗುಜ್ಜೆ ಪಲ್ಯ / jackfruit curry.

Ingredients
Tender Jack fruit - 1
Coconut - 1/2 medium sized
Green chillies - 2 to 3
Mustard seeds - 1 spoon
Lemon - 1/2 medium sized

For tempering
Oil - 2 spoons
Bengal gram dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Curry leaves - 5 to 6

Method
Remove the skin of the tender jackfruit preferably using a ಈಳಿಗೆ ಮಣೆ / kitchen knife with attached stand (it is easier to cut using this kind of knife if you have the practice of using it). Alternatively you can cut using normal knife too. 

Kitchen Knife

Note:- Don't forget to apply oil on to the knife as well as hands as the jackfruit is very sticky which sticks to the knife. Cut the jackfruit on a used newspaper so that you can roll around the remaining stuff and through it.

Also remove the inside hard portion as shown in the picture. Cut it into small pieces.

Heat a thick bottomed Kadai. Pour oil. Add bengal gram dal, mustard seeds and turmeric. When the mustard starts spattering, add curry leaves. Now add chopped jackfruit, salt and 1/2 cup of water and cook for about 15 minutes.

Grate the coconut and grind the same along with mustard seeds and green chillies into coarse paste. Add this into the cooked jackfruit, mix well and cook for about 5 minutes.