Do you have a very vivid memory that triggers every time someone mentions a certain ingredient or a recipe? I am sure you do, which is why you endure my long passages foodie prose! I certainly have a lot of those memories. Memories that make me want to go back in time.
This one that I’m going to tell you about involves jackfruits. When I was kid and jackfruit season hit our ‘chakka’ obsessed home, many evenings were spent in the big, musty store room in Ma’s house, cleaning said fruits. It’s rather pervasive aromas would hit us muddy kids, playing house in the garden outside, and being the curious souls we were, we would venture inside to get in on the action.
My designated job was to fish out the seeds from the fruit. My aunts and Amma would pile the fruits high, their well oiled hands pricing the fruit from all that white, sappy mess.It was strangely satisfying to wiggle the seeds out of the slippery jackfruit and even more satisfying to get the jackfruit seeds out from the Avial my gran wouldmake the next day.
As you might already know, I’m not a fan of the big tropical must-have fruits like chakka and manga (jackfruit and mango), but I’m a sucker for curries with the seeds. This one is dead easy, delicious and great as a starter. I boiled the potatoes and jackfruit seeds seperately. But I guess you can try doing them together.