Jackfruit dishes are among the many dishes made from produce of the Kodavas’ own forests and fields. These dishes are made with both raw and ripe jackfruit. The seeds of jackfruit are also used for preparing Kodava cuisine.One such jackfruit dish is the Chakke Bartard (made from unripe jackfruit).

Culinary Cues for the Chakka Bartard:

1.    Half a ripe Jackfruit – 1000 gm

2.    1 grated Coconut

3.    5 gm of Cumin seeds

4.    5 small Onions

5.    5 gm of Garlic

6.    3 gm of Turmeric Powder

7.   10 gm of Kandhari or Green Chillies

8.   100 ml of Coconut Oil

9.    5 gm of Mustard Seeds

10.  10 gm of Sambar Onion

11.  2 gm whole Red Chilies

12.  3 gm of Curry Leaves

13.  3 gm of Salt

Ingredients of the Chakke Bartard

The ‘Formula’:

1. Clean half a ripe jackfruit and slice it into small pieces. Add salt and a little water and boil it in a kadai (frying pan).

2.Add cumin seeds, small onion, garlic, turmeric powder and green chilly in the mixer and make a rough paste.

3.Place the paste created in the center of the boiled jackfruit, add a little grated coconut and cover it for 10 minutes.

4.Remove the lid, mix gently and keep it aside.

5.Heat a frying pan, add coconut oil, mustard seeds, small onion, red chillies and curry leaves. Sauté the mixture and

spread on top of the dish.

Serve hot!

Chakke Bartard

Anuj Kumar Bhagat

Anuj Kumar Bhagat has completed a three year Diploma in Hotel Management from Calcutta in 1999. He possesses 11 years of experience working with Welcom Heritage, Country Inns and Suits by Carlson. He was involved in the Opening and Kitchen Planning of two Country Inns and Suites By Carlson, that is Katra and Paradeep.He specializes in Continental, Indian and Tandoor cuisine.He is with Orange County since April 2008 and works as an executive chef.