Leela's Kitchen

Ingredients

1. 1 Bread fruit (sheema chakka)
2. 1 1/2 cup grated coconut
3. 2 tbsp Oil
4. 2 dry red chilly
5. 1 tsp mustard
6. 1 tsp urud dal
7. Few curry leaves

Method:

1. Remove the skin of the bread fruit and cut into 4 parts. Remove the spongy core. Cut into medium size pieces. Clean with water.
2. In a vessel, take six cups of water and boil it. Put the cut breadfruit, salt and cook the breadfruit. Do not overcook.
3. Once it’s cooked well, off the gas. Drain the excess water. Spread the grated coconut over it and mix well. Adjust the salt as per your taste and mix well. Keep it aside.
4. Heat the pan and add 2 tbsp oil. Add the red chilly torn into 2, urud dal and mustard. When the mustard splutters, toss few curry leaves and then add the cooked breadfruit we had kept aside. Mix well on a low flame. Switch off the gas. Another yummy dish for the evening hunger pangs. Relish it with pickle or green chilly chutney or red chilly chutney. The recipe for the green chilly chutney is available under the chutney category.