It’s a great way to make use of the fruit that is abundant in your garden. The jackfruit seeds are full of nutrients and it’s an easy recipe to follow.

Jackfruit Seed Stir Fry Recipe (Bikanda Upakari) is a delicious Nigerian dish that is made with jackfruit seeds.

In India and other areas of the globe, jackfruit seeds are prized. They’re excellent cooked, roasted, or steamed. We use them in dry masalas (side dishes called sukke in Konkani), curries, and other dishes in Konkani cuisine. We also like cooked jackfruit seeds, much like the rest of the globe (cooked with salt, until soft). Also, eat them as a snack.

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A Twitter user suggested jackfruit seed stir fry one day. I’d never tried jackfruit stir fry before, so I had to give it a go. I inquired as to how Chandni Pai prepared it at home. Her method was straightforward: peel the jackfruit seeds, scrape off the brown skin, season with mustard seeds, add red chili powder, and cook. I tweaked the recipe to suit my Konkani palate. It came out perfectly.

I experimented for a while to find out how to make the finest jackfruit seed stir fry. I peeled the jackfruit seeds but kept the brown skin on the first time I made this stir fry. When I was boiling the jackfruit seeds, I noticed that the thin brown peel changed the flavor. When you chew them, they peel off and remain in your mouth as residue, making it difficult to savor the wonderful stir fry. 

Then I had to find out how to remove the thin, brown skin off the jackfruit seeds. So, here’s what I came up with. For an hour, I soaked fresh jackfruit seeds in water. The bulk of the skin may then be peeled away. If you soak them for another hour, they’ll simply fall off. However, there will be some tough brown skin that will be difficult to scrape off with your nails or a sharp knife. Remove them from the equation. They aren’t going to disturb you too much. Remove as much of the dark skin as possible.

Soaking them in hot water, I immediately thought, would expedite their soaking. Furthermore, dried jackfruit seeds are difficult to peel and cut. After soaking for a few hours, you should be able to handle dry jackfruit seeds. However, fresh jackfruit seeds are easier to work with. Dried jackfruit seeds may be used after 1-4 days. A week of drying jackfruit seeds should enough. To deal with jackfruit seeds that have been dried for a long time, they will need to be properly soaked. You’ll have to soak them for longer if they’ve been dry for a long time.

Here are some helpful hints for chopping ripe jackfruit. 

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Just a heads up. Before you cook jackfruit seeds, you must first prepare them. Scraping the brown peel off the jackfruit seed takes a little care and effort. But, as they say, without suffering, there is no gain. And I can assure you that the final result will be well worth it. 

In Konkani, jackfruit seeds are known as bikand, and stir fries are known as upakari. So, here’s your bikanda upakari.


Ingredients:

  • jackfruit seeds (eight to ten)
  • 2 teaspoons of vegetable oil
  • mustard seeds, 1/2 teaspoon
  • urad dal, 1/2 teaspoon
  • 1-2 red dried chilies
  • red chili powder (1/2 teaspoon)
  • a quarter teaspoon turmeric powder
  • 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf
  • season with salt to taste
  • about 1.5 cup of water
  • 1 tablespoon of jaggery powder (optional) (I like jackfruit seeds that are sweet; they are thus delicious.)
  • 1-2 tablespoons coconut grated (optional)

Serves: 2

30 minutes (preparation + chopping)

Time to cook: 20-25 minutes


Method of Preparation:

1. Remove the seeds from the jackfruit. The exterior cream-colored skin may simply be pulled away. Fresh jackfruit seeds may need the use of a knife. They may be readily pulled off once they’ve cured for a day or longer. 

2. Soak jackfruit seeds for 1-2 hours in water. Jackfruit seeds that have been dried for up to a week are simple to deal with (can be peeled & chopped easily). Jackfruit seeds that have been dried for a longer period of time will need more soaking time. To shorten the soaking period, immerse them in hot water. 

2. Remove the thin brown skin by peeling it away. The jackfruit seeds may be left with little pieces of brown skin adhering to them. They aren’t going to make a difference. Remove as much of the dark skin as possible. After soaking, you may simply remove them with your fingers, nails, or knife edge.

3. Next, cut the jackfruit seeds into thin slices or roundels. Use a knife that is well-knifed. If you’re having trouble, simply cut them anyway you like. Cooking is ensured by using consistent pieces/roundels. That is all there is to it.

4. Set aside the chopped jackfruit seeds.

5. In a wok, heat the oil and add the mustard seeds. When they begin to sputter, add the urad dal, dried red chilli, curry leaves, turmeric powder, and red chilli powder and sauté until the urad dal begins to brown.

6. Stir in the chopped jackfruit seeds, a cup of water, salt, and jaggery (optional, if you want the stir fry to be a bit sweeter).

7. Cook, covered, over medium heat until the jackfruit seeds are tender. We want them to be soft while yet holding their form. Although mushy jackfruit seeds are soft and tasty, they do not seem appetizing.

8. If necessary, add additional water in between. Depending on the freshness of the jackfruit seeds, they take approximately 20-25 minutes to cook. Don’t worry about overcooking the jackfruit seeds.   

9. Once all of the water has drained and the jackfruit seeds have softened, stir in the shredded coconut. Salt and spice levels should be checked and adjusted as needed.

10. Remove the pan from the heat and serve the stir fry immediately or later as a side dish for lunch or supper.


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