PANASA POTTU AVAPETTI KURA(BABY JACK FRUIT WITH MUSTARD PASTE)

Panasa kaya ---- Baby jackfruit---- Kathal--- Panasa pottu avapetti kura, this one is from costal andhra . Here we use baby jackfruit with mustard paste, avery good combo with rice and rasam or pappupulusu(andhra sambar)How to cut a baby jack fruit:----
Select a fresh green hard baby jackfruit.
now aply oil and little turmeric to your hands and knife and peel the green skin and put the peeled jack fruit in to salted water or very thin butter milk this reduce the smell(if you dont like normaly baby jackfruit don't give that much smell like big jack fruit)
And now remove from the water and chop the jackfruit like shredded cabbage If there are any seeds don't worry they tastes good like cashew nuts or if you dont like just remove and chop
Aply some more turmeric to the copped jackfruit and leave a side.

Baby jackfruit --- 1/4 kg or 1 1/2 cup finely chopped

Onion ---- 1 small finely chopped

Green chilies --- 3 chopped

curry leaves a fwe

Tamarind pulp --- 1 tab sp

Asafoetida --- 1/4 tea sp

For paste ---

Mustard seeds --- 1 tea sp

Red chilies ---- 2

Add little water and make a smooth paste(this is the treditional way but if you don't want to do all this hard work you can just add 1/2 tea sp rechilli powder to 1/2 tea sp french dijon mustard paste and leave a side for few min. and then add this to curry)

Oil ---- 1 tab sp

mustard seeds -- 1/2 tea sp

Urad dal --- 1 tea sp

Dry red chilies --- 2 broken

Chana dal --- 1 tab sp

Salt to taste

Normaly they don't use onion in this curry but I made a change I hope you all like this change.

METHOD:-----

Place jack fruit with 1/2 tea sp salt in a pessure cooker add enough water to cover it and cook for only 1 whistle.switch off the flame and let it cool itself then open and drain off the water let it cool to hold and squeeze the extra water. and keep a side.

Now heat oil in a pan add mustard seeds and let them popup then add chana dal, urad dal, broken dry red chilies, curry leaves and then chopped onion and green chilies and fry till onion become brown then add tamarind pulp and salt to taste (remember that we add salt to jack fruit pieces also) mix well and cook till raw smell of the tamarind disappears, then add asafoetida and mix well and add chopped jackfruit and fry till the moisture evaporates or fry till the curry becomes dry.

now switch off the flame and leave the curry for 10 min. to become warm,once the curry is warm then add mustard paste mix well and cover with a lid immediately and leve this curry for 5 hours before serve that means if you are going to have this for dinner make this curry in the afternoon if self.

enjoy the curry with rasam rice or pappulusu or even with hot plain rice with a few drops of ghee on it.

enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari