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Total Time:
Total Time:
1 hour, 20 minutes
Prep Time:
Prep Time:
40-60 minutes
Cook Time:
Cook Time:
20 minutes
Yield:
Yield:
8 Servings
Calories:
Calories:
*250 Calories per Serving
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*If you do make this recipe, share your measurements with Rune. Thank you!*
Ingredients
Ingredients
Jackfruit seeds
Water
1 yellow onion, finely chopped
Fresh coriander leaves, chopped
Salt, to taste
Indian green chili peppers or dried red chili peppers (whole), to taste
Preparation
Preparation
1. Preparation:
Rinse the jackfruit seeds thoroughly in water to remove any dirt.
Drain the water.
2. Frying the Seeds:
In a pot, add the drained jackfruit seeds and put it on medium heat.
Fry the seeds carefully, stirring frequently to avoid burning, until they are softened (about 10-15 minutes).
3. Cooling and Peeling:
Once the seeds are softened, let them cool down.
Peel the outer shell from the seeds to reveal the inner seed. *See image below*
4. Soaking the Seeds:
Soak the peeled seeds in a pot of cold water for an additional 10-15 minutes to further soften the inner seed. *See image below*
Drain the water afterward.
Step 3: On the left is the peeled jackfruit seed after initial boiling and peeling. The right is the boiled, unpeeled jackfruit seed.
A peeled jackfruit seed. Result of Step 3.
Step 4: Soaking the peeled jackfruit seeds in a water.
5. Blending the Seeds:
Add the drained seeds to a blender and blend until they form a paste.
6. Adding Flavors:
Add the finely chopped yellow onion, chopped coriander leaves, salt, and green or dried red chili peppers to the blender with the jackfruit seed paste.
Blend again until all the ingredients are well mixed and form a uniform paste.
7. Serving:
Transfer the blended mixture to a serving dish.
Serve the Jackfruit Seed Bhortha at room temperature as a side dish with rice. Refridergate leftovers.
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