Neerphanas is a vegetable loved by my whole family. Most households in Goa will have this tree in their backyard. The size of the fruit/vegetable ranges between a grapefruit to a huge honeydew melon. The fruit is plucked when raw and vibrant green on the outside. The outer skin is peeled,the inside core is discarded and just the tender ivory colored inside flesh is used just like for a pineapple.Neerphanas or breadfruit is used to make bhaaji/side dish or semolina coated shallow fry or bhaji's/pakodas or added to korma/gravy.
I get very fresh vibrant green breadfruits here so shallow fried one half and made side dish of the other half with the 'goan trinity' (onion/green chilly/coconut) combination.
When cooked with a sprinkle of water to make this side dish, the neerphanas gets cooked to a silky buttery texture.
Ingredients
2 cups neerphanas/breadfruit, peeled, cored and chopped into pieces,
1 tsp oil,
1 tsp mustard seeds,
1/2 medium onion, chopped,
1 green chilly, chopped into 2 pieces,
2 tbsp grated coconut,
1 tsp salt,
3/4 cup water.
Method.
- Heat oil in a pan on medium heat.
- Add mustard seeds and when they splutter add the onion and green chilly.
- Fry for a few minutes then add the chopped neerphanas, salt and coconut and stir again.
- Add the water, mix and cover with lid and cook on low flame till the vegetable is fork tender and cooked through.
