Here is a very special delicacy from the Konkani cuisine made from Bamboo shoots and Jackfruit seed which is known as "Keerlu Bikkanda Go'd Sukke" or Sweet n Spicy Bamboo Shoots and Jackfruit seeds curry.
This curry or side dish is so tasty that there is a very old story that describes how irresistible this dish is.
The story goes like this....
Once a newly married man was invited to his in-laws house along with his wife for a weekend dinner.
The season then being the rainy season, this "Keerlu Bikkanda Go'd Sukke" was cooked as part of their elaborate meal.
This guy loved spicy food so refused this dish while being served inspite of lot of coaxing from his wife and Mother-in -law.
However the enthusiastic mother-in-law, somehow served a bit of this dish by mistake.
And while eating the meal, this guy managed to taste it and fell in love with it.
However he was embarrassed to ask for more and finished the meal. Since it was pouring that night, he could not go back to his house, and was forced to spend the night at his in-laws place itself.
And guess what, he could not fall asleep since he kept thinking of this wonderful ans tasty dish. And at midnight he ventured into the kitchen at his in-laws place to have some more of this dish.
Am sure after reading this story you will surely try to cook it.
Jackfruit seeds or Bikkanda - 10 - finely chopped
Bamboo shoots or Keerlu - 1 cup - finely chopped
Grated Fresh coconut or desiccated - 1/2 cup
Coriander seeds - 1 tsp
Tamarind - 1 small piece
Urad dal or Black gram - 1/2 tsp
Dry red chilly - 3
Jaggery grated - 1/4 cup
Mustard seeds - 1/2 tsp
Curry leaves - 4
Oil - 1 tsp ( Use coconut oil for authentic taste)
Boil the jackfruit seeds and Bamboo shoots in a cooker till well done.
Dry roast coriander seeds and urad dal till they give out good aroma.
Grind grated coconut , red chilly roasted coriander seeds, urad dal and tamarind along with little water to from a smooth and thick paste.
Now take a heavy bottomed pan, add the ground paste and the jaggery and boil till jaggery melts and mixes well with the paste. Now add the boiled bamboo shoots and Jackfruit seeds, mix and bring to boil.
Take a seasoning pan, keep on low heat, add oil , then add mustard seeds and curry leaves and allow to crackle. Pour over the curry.
Serve hot with rice, dal and a podi or fritter.
P.S - This bamboo shoots and Jackfruit seeds are supposed to be chopped finely but I have made slightly bigger pieces just so that they are visible in the photograph.