Boothal & Chari sukke

                             GSB s  are very ingenious at making very tasty dishes even from items which are usually considered waste ! If a GSB gets a jack fruit only the thorns are discarded. each & every part is used to make a tasty dish . I have already given Goro thollolo & mhav Edigaii recipes . Now you have the rind  with the white thin parts which covered the bulbs . you can make a very tasty side dish with this .Remember to grease your hands  & knife with oil to easily remove the latex which oozes out  while cutting a jack fruit.

                         In konkani we call  the white part surrounding the bulbs as Boothal & the rind as Chari ..remove the thorns from the rind with a knife by slicing through it .as shown in the picture below .Remove the white & brown skins of the seeds .

Ingredients ;

• Chopped boothal , chari & seeds – 1 & 1/2 cups
• Grated coconut – 1/2 cup
• Red chillies – 4-5 as per taste
• Turmeric powder – 1/4 tsp
•  Salt to taste

Method :-

1. Chop the boothal & chari into small pieces & the  seeds into long pieces . Heat a kadai , add oil & splutter mustard seeds , add the chopped  parts          
2. Add coarsely ground coconut , turmeric powder & red chili paste to this . Add salt to taste , .  add just a little water . Cover & let cook
3. Let it roast well  (bhajjunnu).remove when done .

Booth & Chari  sukke

Enjoy this  with rice & Dalithoy  .