Jackfruit Seed Curry

       
          This is an exotic side dish, which can be had either with chapattis or with plain steamed rice, sambar-rice / curd-rice or pulao. Jackfruit seeds can rarely be found in supermarkets, but if you happen to come across them, then go ahead and try this dish. It is simply delicious and mouth-watering. So check the step by step pictorial recipe to prepare this dish.

Dry roast & grind -

• 3 tbsps. fresh coconut, grated
• 2-3 dry red chilies
• 1/2 tsp. fenugreek seeds
• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 star anise
• 1 mace 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• a small piece of stone flower

Gravy - 

• 200-250 gms. jackfruit seeds
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. tomato paste
• 2-3 tbsp. oil
• 1 tsp. coriander leaves, chopped

          Dry roast the ingredients mentioned under it on a low flame till you get a good aroma. Keep aside to cool. Then grind to a powder and keep aside.

          Pressure cook the seeds in sufficient water for 4-5 whistles. Keep aside to cool. Then discard the outer skin and chop them into half.

          Heat oil in a pan and temper with mustard seeds and allow it to splutter. Then add the asafoetida, onions and curry leaves. Saute till light brown.

          Now add the ginger-garlic paste, tomato paste and the remaining dry spices. Saute till the oil separates from the sides of the pan. Add the chopped tomato and further saute till it is mashed.

          Now add the boiled seeds, 2 tbsp. of the ground spice, salt and 1 1/2 cups water. Cover and cook for 8-10 minutes or till the gravy is slightly thick. By now you will see some oil floating on the surface. 

          Switch off the flame and garnish with with coriander leaves. Serve it hot as a side dish with any form of rice or Indian bread.

                                Dry roast ingredients till you get a good aroma. 

                               Keep aside to cool. Then grind to a powder & keep aside.

                 Pressure cook seeds in sufficient water for 4-5 whistles. Keep aside to cool. 

                                Then discard outer skin & chop them into half.

                                Heat oil & temper with mustard seeds & allow it to splutter. 

                              Add asafoetida, onions & curry leaves. Saute till light brown.

                   Add ginger-garlic paste, tomato paste & remaining dry spices. Saute till
                   oil separates from sides of the pan. 

                               Add chopped tomato & further saute till it is mashed.

                               Now add boiled seeds, 

                               2 tbsp. of the ground spice,salt 

                   and 1 & 1/2 cups water. Cover & cook for 8-10 minutes or till the gravy is 
                   slightly thick. 

                              By now you will see some oil floating on the surface. 

                   Garnish with with coriander leaves. Serve it hot as a side dish with any form 
                    of rice or Indian bread.