Bikkanda Gashi
A rustic and flavorful curry from Mangalore made with tender jackfruit seeds simmered in a spicy and tangy coconut gravy. This unique South Indian dish makes wonderful use of an often-discarded ingredient, transforming it into a hearty and delicious main course.
For 4 servings
Prepare the Jackfruit Seeds
- Wash the jackfruit seeds thoroughly. Using a pestle or the back of a heavy knife, lightly smash each seed to crack the hard outer white skin.
- Peel off and discard the white skin. The thin, paper-like brown skin is edible and nutritious, so it can be left on.
- Chop the peeled seeds into halves or quarters, depending on their size.
Cook the Seeds
- Place the chopped seeds in a pressure cooker. Add 1 cup of water and a pinch of salt.
- Pressure cook on medium heat for 2-3 whistles, or until the seeds are tender but still hold their shape. Alternatively, boil them in a pot with sufficient water for 15-20 minutes until a knife inserts easily.
- Do not discard the cooking water, as it will be used in the gravy.
Prepare the Masala Paste
- In a small, dry pan over low heat, roast the Byadgi red chillies, coriander seeds, and cumin seeds for 1-2 minutes until they become fragrant. Be careful not to burn them.
- Allow the roasted spices to cool down completely.
- Transfer the cooled spices to a grinder jar. Add the grated coconut, turmeric powder, and tamarind pulp.
- Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Simmer the Curry
- In a medium-sized pot or kadai, combine the cooked jackfruit seeds along with their cooking water.
- Add the ground masala paste, finely chopped onion, jaggery, and the remaining salt.
- Pour in another 1/2 cup of water, or enough to reach your desired gravy consistency. Stir everything together well.
- Bring the curry to a boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally. This allows the flavors to meld and the raw aroma of the masala to cook off.
Prepare the Tempering (Oggarane)
- While the curry simmers, heat the coconut oil in a small pan (tadka pan) over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- Add the urad dal and fry until it turns a light golden brown.
- Finally, add the curry leaves and asafoetida. Sauté for a few seconds until the leaves are crisp.
Finish and Serve
- Pour the hot tempering directly over the simmering curry.
- Stir gently to combine, then turn off the heat. Cover the pot and let the curry rest for at least 5-10 minutes to absorb the aroma of the tempering.
- Serve Bikkanda Gashi hot with steamed rice or neer dosa for an authentic Mangalorean meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To make peeling easier, you can sun-dry the jackfruit seeds for a day or lightly roast them in a dry pan for a few minutes.
- 2The thin brown skin on the seeds is nutritious and adds a nice texture; there's no need to remove it.
- 3For the most authentic flavor, do not substitute coconut oil in the tempering.
- 4This curry tastes even better the next day as the flavors have more time to deepen and mature.
- 5Adjust the number of red chillies to suit your personal spice preference. Byadgi chillies provide color with moderate heat.
Adapt it for your goals.
Add Vegetables
You can add other vegetables like Mangalore cucumber (southekayi), long beans, or drumsticks along with the jackfruit seeds for added texture and nutrition.
Protein BoostProtein Boost
For a non-vegetarian version, add cooked prawns or dried shrimp to the curry during the last 5-7 minutes of simmering.
Different Souring AgentDifferent Souring Agent
If you don't have tamarind, you can use 1 finely chopped tomato or 1 tsp of kokum extract (adjust to taste).
Why this is on our healthy list.
Rich in Fiber
Jackfruit seeds and coconut are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Jackfruit seeds provide a substantial amount of protein, making this dish a great option for vegetarians and vegans looking to build and repair tissues.
Contains Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of readily available energy and have various health benefits.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin), coriander, and cumin are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
Bikkanda Gashi has a unique, earthy flavor from the jackfruit seeds, complemented by a rich, creamy, and spicy coconut-based gravy. It has tangy notes from tamarind and a subtle sweetness from jaggery, creating a well-balanced and complex taste profile typical of Mangalorean cuisine.