A pop of purple

During the season of jamun boom, as the streets are coloured with purple blooms, here are some recipes offering a range of flavours to savour

- BY ANISHYA M, homechef

The beauty of the calendar flipping is that there is a new variety of fruit in the market. Just as we mourn the ending of the mango season, the roadside stalls and fruit shops come alive in purple colours.

Mounds of jamun or black plum in wicker baskets, find a spot. This sweet and tart fruit is seasonal and makes an appearance only for a few weeks, but manages to steal hearts and fill our stomachs. The juicy, fleshy fruit is a powerhouse of nutrients and is considered health-friendly.

While you may grab a handful and pop in while you multitask, reporters Nidharshana Raju, Rakshitha Priya G, and Sonu M Kothari bring some flavourful recipes using jamun from chefs and home chefs.

Jamun Strips

INGREDIENTS Fresh ripe jamun: 500 g • Optional: Black salt, chaat masala, or a pinch of dry mango powder for seasoning

BY SARIKA GUPTA, cookbook author INGREDIENTS • Jamun: 500 g • Sugar: 1/2 cup •Mint leaves: a handful Ginger: ½ inch piece (5 g) • Lemon: 1 Green chilli: 1 Red chilli powder: 1/2 tsp Roasted cumin seed powder: 1/2 tsp • Kala namak: 1/2 tsp Cold water: 750 ml (Optional) Lemon, salt, chilli powder, and roasted cumin seeds to garnish the rim of the glasses

METHOD Wash the jamuns thoroughly.