Kadge Adgei

Kadge Adgei - Nutan Shenoy-Kini

Method:

Skin n chop a small size raw jackfruit into small pieces. Wash well. Tie in a piece of clean, dry cloth &steam for 15 -20 minutes. Boil 500 gms salt in 3 glasses of water n let cool. Now dry roast separately 100 gms mustard seeds, 2 tsp methi seeds, 4 tsp coriander seeds, 150 gms sankeshwari chillies, 50 gms kashmiri red chillies. To this add hing n turmeric pwd n keep aside. Check if saline water has cooled. This saline water once boiled should not be contaminated by moisture of any kind after boiling. Now grind the chillies first in saline water. Then once the chillies are ground, add the other ingredients and grind to a smooth paste. Plz use only the saline water for grinding. By now the steamed jackfruit pieces would have cooled down. Take a dry vessel, wipe it with a dry cloth. Pour the ground paste and the steamed jackfruit pieces and mix well. Pour in dry containers and refrigerate for greater shelf-life.