Ukda Sheet, Kadgi Gashi and Suran Sukke

Ingredients

• 500 g Raw Jackfruit (Cleaned and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 1.5 cup Grated Coconut (Freshly grated is recommended)
• 5 pcs Dried Red Chilies (Byadgi or Kashmiri variety for good color and mild heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 inch piece Tamarind (Marble-sized, soak in 2 tbsp warm water)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 1.5 cup Water (For cooking and grinding, as needed)

Instructions

1. 1

   Prepare and Cook the Jackfruit

   • Apply a little oil to your hands and knife to prevent the jackfruit sap from sticking.
   • Peel the green skin, remove the hard central core, and cut the jackfruit into 1-inch cubes.
   • In a pressure cooker, combine the jackfruit cubes, turmeric powder, 0.5 tsp of salt, and 1 cup of water.
   • Pressure cook for 2-3 whistles (about 10-12 minutes) until the jackfruit is tender but still holds its shape. Allow the pressure to release naturally.
2. 2

   Roast Spices and Grind the Masala

   • While the jackfruit cooks, heat a small pan over low-medium heat. Dry roast the dried red chilies, coriander seeds, and cumin seeds for 2-3 minutes until they become fragrant. Be careful not to burn them.
   • Let the roasted spices cool completely.
   • In a grinder jar, add the cooled spices, grated coconut, and the soaked tamarind (squeeze out the pulp and discard the fiber).
   • Add about 0.5 cup of water and grind to a very smooth paste. Add a little more water if needed to facilitate grinding.
3. 3

   Simmer the Curry

Ingredients

• 500 g Suran (peeled and cut into 1-inch cubes)
• 1 small piece Tamarind (marble-sized, for boiling the suran)
• 3 tbsp Coconut Oil (can substitute with vegetable oil)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 1 cup Fresh Grated Coconut
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 1.5 tsp Goda Masala (key for authentic Maharashtrian flavor)
• 1 tbsp Tamarind Paste
• 1 tbsp Jaggery (powdered or grated)
• 1 tsp Salt (to taste)
• 0.25 cup Water
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Boil the Suran

   • Generously grease your hands with a little oil before handling the suran to prevent skin irritation.
   • Peel the tough outer skin of the suran, rinse it thoroughly, and cut it into 1-inch cubes.
   • Place the suran cubes in a pot and add enough water to cover them completely. Add the small piece of tamarind to the water. This helps neutralize the compounds that can cause throat itchiness.
   • Bring the water to a boil and cook for 10-15 minutes, or until the suran is fork-tender but still holds its shape. Be careful not to overcook it.
   • Once cooked, drain the suran completely in a colander and set it aside.
2. 2

   Prepare the Masala Tempering

   • Heat the coconut oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the hing and curry leaves, and sauté for a few seconds until the leaves turn crisp and aromatic.
   • Lower the heat, then add the fresh grated coconut, turmeric powder, red chili powder, and goda masala. Stir continuously and roast for 2-3 minutes until the coconut is fragrant and lightly golden. Do not let it burn.