Raw Jackfruit Sushel (Raw Jackfruit Subzi)
A traditional Goan dish made with tender raw jackfruit, toor dal, and a coarse coconut-garlic-chili chutney — light on oil and full of flavor.
Servings 6 People
Ingredients
- 1 small raw baby jackfruit
- 2 tablespoons toor dal pigeon pea/arhar dal
- 4 tablespoons freshly grated coconut
- 2 green chilies
- 5 –6 garlic pods peeled and chopped
- ½ teaspoon sugar
- 1 teaspoon oil
- Salt to taste
Instructions
- Cleaning the raw jackfruit:
- Oil your palms and knife. Spread newspaper on your work surface. Cut the jackfruit into two pieces, wipe off the gum with newspaper, then cut into two more halves. Discard the middle core ("maav").
- Cut away the outer thorny skin with a sharp knife, then cut into 2-inch long, 1-inch thick pieces. Keep the tender seeds ("bhikna") — they're soft and usable.
- Soak the pieces in water for 30 minutes to prevent discoloration and remove excess gum.
- Cooking:
- Soak toor dal in water for 30 minutes.
- Pressure cook the chopped jackfruit and toor dal together with a little water, just until one whistle.
- Let the pressure release naturally. Separate the toor dal from the jackfruit, and discard any leftover water.
- Mash the cooked jackfruit on a flat plate using a pestle until shredded.
- Grind green chilies, garlic, grated coconut, and sugar into a thick, coarse paste (no water added).
- Mix the mashed jackfruit, toor dal, and chutney together thoroughly.
- Heat oil in a kadai, add the mixture, and sauté briefly. Cover and cook 5 minutes, stirring occasionally.
- Add salt to taste.
Notes
For a pure vegetarian version, skip the garlic in the chutney.
Some cooks add hing to the tempering, or skip mashing the jackfruit entirely — there's no single correct version of this dish.
Some cooks add hing to the tempering, or skip mashing the jackfruit entirely — there's no single correct version of this dish.