Summer lunches are something that I look forward to the most because of the use of most flavourful seasonal produce. An occasional raw mango in a curry or the use of different elements of jackfruit or…

Summer lunches are something that I look forward to the most because of the use of most flavourful seasonal produce. An occasional raw mango in a curry or the use of different elements of jackfruit or fresh cashews give the food a different depth altogether.
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Had this delicious athloni (jackfruit seed and dried shrimp curry) for lunch today. Named so because of the athal – Konkani for jackfruit seeds, used in it. This is one fruit which tastes equally amazing as fansachi bhaji (sort of a stir fry) when it is raw or the fruit itself on ripening or even in a curry like this one. The mango pickle on the side added more to the summer element.
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This brings many a summer vacation memories flooding. As a kid I would only pick the seeds and leave aside the shrimp in this curry. This lunch was definitely my childhood on a plate!

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