There were several jackfruit trees embraced by pepper vines in our land when we bought it more than 8 years ago. To add to their number, my husband planted around 25 different varieties of special, grafted jackfruit plants. To my delight, some of them have started to blossom now.
This morning, he brought in a big tender jackfruit for me to make kadgi chakko. It weighed nearly 2 1/2 kilos and would have proved to be too much for the chakko. The thing about tender jackfruit (kadgi in Konkani) is that once cut, it cannot be stored raw for long as the cut portion becomes yellow and starts to turn bitter. So, you have to cut the whole fruit to chunks, boil and drain, before you can store it in your refrigerator. Seeing the size of the fruit, my children asked me to make some fresh hot kadgi podis, which both of them love a lot. The podis, when deep-fried, turned out to be quite delicious. I am sure you will love them too. Do cook and enjoy!