First apply oil to palm and to the knife. Spread some newspapers on the floor or kitchen table. Cut the raw jackfruit into 2 pieces, wipe jackfruit gum or “deekh” with newspaper and again cut into 2 more halves. Discard the middle core (“maav” in Konkani).

Use a sharp knife and cut the outer thorny skin. Then cut the raw jackfruit into 2 inch long pieces (1 inch thick). Do not discard the tender jackfruit seeds (“bhikna”). They are soft and can be used to cook sushel.

Keep the raw jackfruit slices in water for 30 minutes or till it is ready for cooking. This ensures that raw jackfruit does not discolour and also washes off excess jackfruit gum. After this process, the raw jackfruit can be used to cook any recipe.

Soak toor dal in water for 30 minutes.

After 30 minutes, pressure cook, the chopped jackfruit pieces and toor dal together by adding little water. Just cook till one whistle.

Let it cool down and let the pressure from cooker get released completely on its own.

Open the pressure cooker. Separate toor dal and cooked raw jackfruit pieces. Discard any water present in cooker.

Place all the jackfruit pieces on a flat plate or flat utensil and using the pestle (“khalbato” in Konkani) mash the jackfruit pieces to form shreds. Since raw jackfruit is already boiled, it will get mashed easily.

Next step is to make the chutney to add taste. For this take green chillies, garlic pods, grated coconut, little sugar and using the mortar and pestle, make a thick coarse paste. Do not add water to make the paste. If needed you can use the mixer grinder but remember to make the paste thick and coarse.

Next step is to mix the mashed raw jackfruit, cooked toor dal and chutney made from green chillies, garlic and grated coconut. Mix nicely with finger tips.

Heat a kadai and add oil. Add the prepared raw jackfruit mixture and sauté slightly. Cook with kadai lid covered for 5 minutes. Occasionally stir.

Add salt to taste.