Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry

 Mande kook bikkand thiksani humman is a GSB Konkani spicy curry made with colocasia roots, potato, jackfruit seeds and bilimbi (irumban puli) and goes well as a side dish with rice, dosa and idli.

The following ingredients are needed to prepare Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry.

Ingredients:-

Jackfruit seeds        -10
Potato.                    -1 big
Colocasia root.       -4
Bilimbi / Irumban puli.-5
Red chilly powder. -1tsp
Mustard seeds.        -1tsp
Asafoetida.              -1/2 tsp
Water.                      - as required
Salt.                         - to taste
Coconut oil.             -2 tsp

Instructions:-

Peel the outer skin of jackfruit seeds and soak them in water overnight. Scrap and remove the brown skin of soaked jackfruit seeds and chop them into thin lengthy slices. Peel and chop potato into thin lengthy slices. Peel and chop colocasia root into thin lengthy slices. Chop bilimbi (irumban puli) into thin lengthy slices. Keep aside.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan and splutter mustard seeds. Lower the flame and add red chilly powder into the pan and saute well.

2). Add chopped potato slices and chopped bilimbi slices into the pan and saute on low flame.

3). Add chopped colocasia roots and jackfruit seeds into the pan and mix well.

4). Add required salt and 2 cup of water into the pan. Mix well and boil. Cover and cook jackfruit seeds, potato and colocasia roots till soft on low flame.

5). Add asafoetida into the pan and mix well. Boil and cook the curry for 2 minutes on low flame and switch off the flame.

Transfer the spicy curry to a serving bowl. Mande Kook Bikkand Thiksani Humman / Colocasia Potato Jackfruit Seeds Spicy Curry is ready to serve hot with rice, dosa or idli.