Short Knot Husband Recipe - Raw Jackfruit & Black Chickpea Stir Fry

Step 1: To begin making the Kodava Mudi Chekke Barthad Recipe, soak the chickpeas overnight and pressure cook them in 2 cups of water, salt to taste and cook for 6 to 8 whistles for about 20 to 25 minutes

Step 2: Once done allow the pressure to release naturally

Step 3: Drain the water out from the chickpeas

Step 4: Into the same cooker add the jackfruit seeds and 1 cup of water and pressure cook for at least 3 whistles

Step 5: Release the pressure, drain any excess water and leave the seeds to dry, once it has cool down, peel off the skin and chop them into small pieces

Step 6: Grind, dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, coconut, ginger and garlic to a coarse paste, you can add little water if needed

Step 7: Keep it aside

Step 8: Heat a kadai with oil, add mustard seeds, cumin seeds and splutter for few seconds

Step 9: Add curry leaves and allow it to crackle for few seconds

Step 10: Add in chopped tomatoes and saute till the tomatoes become slightly mushy

Step 11: Add in the ground coconut masala

Step 12: Sprinkle turmeric powder and salt and give it a mix

Step 13: Cook for 5 minutes and add in the boiled chickpeas and chopped jackfruit

Step 14: Pour in the tamarind water and sprinkle salt for seasonings and mix well

Step 15: Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed

Step 16: Check the salt and spices and adjust to taste accordingly

Step 17: Once done turn off the heat and transfer the Mudi Chekke Barthad to a serving bowl

Step 18: Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal  and Jolada Roti and Raita to have it for your every Lunch Meals