Ingredients :
- 1 cup Jackfruit seeds, skinned and quartered
- 1/2 cup green mango slices ( use more if the mango is not too sour)
- 3 Green chilies, slit
- Salt to taste
- 1/4 cup Grated coconut
- 1/4 tsp cumin
- 1/4 tsp turmeric powder
- 1 tsp sliced shallots
- 1 clove garlic
- For Tempering
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2 dry red chilies
- 1 tsp thinly sliced shallots
- a few curry leaves
To Grind:
Method:
- Place jackfruit seeds in a pan and add enough water to cover. Bring to a boil, cover and cook for about 8-10 minutes on medium heat till the seeds are soft.
- Add salt,mango and green chili slices to the pan and cook for another 3-4 minutes till the mango pieces are well cooked. Mash the seeds and the mango lightly with the back of a wooden spoon.
- Grind all the ingredients in the Grind section with a little bit of water to form a smooth paste. Add this to the pan and mix well. Cook on low heat till the mixture just starts to boil, do not let it boil completely.
- In a small frying pan, heat oil and add the mustard and fenugreek seeds. When the mustard seeds start to splutter, add the shallots, red chilies and curry leaves and sauté for a few seconds. Pour this over the curry and mix well.
