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A rustic and flavorful curry from Mangalore made with tender jackfruit seeds simmered in a spicy and tangy coconut gravy. This unique South Indian dish makes wonderful use of an often-discarded ingredient, transforming it into a hearty and delicious main course.
For 4 servings
Prepare the Jackfruit Seeds
Cook the Seeds
Prepare the Masala Paste
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A rustic and flavorful curry from Mangalore made with tender jackfruit seeds simmered in a spicy and tangy coconut gravy. This unique South Indian dish makes wonderful use of an often-discarded ingredient, transforming it into a hearty and delicious main course.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 333.44 calories per serving with 7.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Prepare the Tempering (Oggarane)
Finish and Serve
You can add other vegetables like Mangalore cucumber (southekayi), long beans, or drumsticks along with the jackfruit seeds for added texture and nutrition.
For a non-vegetarian version, add cooked prawns or dried shrimp to the curry during the last 5-7 minutes of simmering.
If you don't have tamarind, you can use 1 finely chopped tomato or 1 tsp of kokum extract (adjust to taste).
Jackfruit seeds and coconut are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Jackfruit seeds provide a substantial amount of protein, making this dish a great option for vegetarians and vegans looking to build and repair tissues.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of readily available energy and have various health benefits.
Spices like turmeric (containing curcumin), coriander, and cumin are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Bikkanda Gashi has a unique, earthy flavor from the jackfruit seeds, complemented by a rich, creamy, and spicy coconut-based gravy. It has tangy notes from tamarind and a subtle sweetness from jaggery, creating a well-balanced and complex taste profile typical of Mangalorean cuisine.
Yes, it is quite healthy. Jackfruit seeds are a good source of plant-based protein, fiber, and essential minerals. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits. It's a wholesome, plant-based dish.
A single serving (approximately 1 cup or 250g) of Bikkanda Gashi contains around 280-320 calories. The exact count can vary based on the amount of coconut and oil used.
Fresh jackfruit seeds are highly recommended for the best texture and flavor. However, if they are unavailable, you can use canned or frozen seeds. Ensure they are thawed completely and adjust the cooking time as they may cook faster than fresh seeds.
Leftover Bikkanda Gashi can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave before serving.
This curry pairs best with steamed rice, especially boiled rice (kuchilakki) which is common in the region. It also goes well with neer dosa, chapati, or roti.