Jackfruit Core Pickle/ Ponsa Mhave Adgai - Konkani recipe.

A Jack fruit has a center "Core"portion extending from the stem to its other end. Core is the inner most middle part of a raw Jack fruit which holds the Jackfruit bulbs and the various fibres together.When we chop a raw Jack fruit sticky latex starts to come from this Core.Usually people chop off and discard this Core.The Core of a raw or half ripen Jackfruit is the very precious and delicious part.When cooked, this hard Core becomes very soft. Kochi GSB people make very tasty and delicious Pickle with this Jackfruit Core.This instant Pickle  usually served with Dosa, Idli, Rice etc.You can store this in refrigerator and lasts for a week.

Jackfruit Core is called Ponsa Mhave in Konkani. Ponsa Mhava Adgai is an age old Konkani style Jackfruit Core Pickle.My mother used to prepare this lip smacking Ponsa Mhave Adgai during my childhood days as there were a lot of Jack fruit trees in our backyard.

The following ingredients are needed to prepare this delicious Pickle.

Ingredients:-

Deep fried Jackfruit Core. -1/2 cup
Salt.                                    -to taste.
Water.                                 - boiled and cooled

For grinding the Chilly paste:-

Roasted Red chillies. -6
Hing powder.             -1/4tsp( asafoetida)
Tamarind.                  - a small gooseberry size



For Seasoning:-

Coconut oil/ oil. -1 tsp
Mustard seeds.   -1 tsp
Curry leaves.      -1 spring
Hing powder.      -1tsp( asafoetida)

Instructions:-

1.Take a small portion of a raw/half ripen Jackfruit.

2. Chop the Core portion at the top of the Jackfruit Piece and keep aside.

3. Wash and clean the Jackfruit Core and keep aside.

4. Slice the Jackfruit Core into thin  pieces.

5. Apply little Salt on the Core slices and keep them for 15 to 20  minutes. Then squeeze Water completely and deep fry them in oil till golden brown and crispy and keep aside.

6. Soak a small marble size Tamarind in 2 tbsp boiled and cooled Water for 5 minute and keep aside.

7. Roast the dry Red chillies in 1tsp oil to little brown and crispy and keep aside.

8. In a mixer grinder  grind the roasted Red chillies with soaked Tamarind along with the soaked Tamarind Water, Hing powder and little Salt to a smooth paste.Keep aside.

Method:-

Transfer the ground Chilly paste into a small vessel.Make it dilute, adding little boiled and cooled Water and let it boil on low flame.

Mix everything well and give a boil and switch off the flame.

Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

Add Curry leaves and fry for a second.

Add 1tsp Hing powder and mix well and switch off the flame.

Pour this seasoning over the boiled Chilly paste in the vessel and let it cool down completely.

When cooled add the fried crispy Jackfruit Core/ Ponsa Mhav into the vessel and mix well with the cooked Chilly paste and keep it covered with a lid.

After an hour you can use this tasty, yummy,, lip smacking Jackfruit Core Picklee /Mhave Adgai as a side dish for Dosa, Idli, or Rice.

You can store this Pickle in refrigerator and lasts for a week.

Try this recipe and enjoy the lipsmacking Ponsa Mhave Adgai/Jack fruit Core Pickle.