Ingredients:

• 15 jack fruit seeds
• 2 Onion medium, chopped into small pieces
• 3 green chilli, cut vertically
• 1 tsp – Ginger Garlic paste
• 1 tsp – Dhania powder
• 1 tsp – Garam Masala
• 1 tbsp – Tomato puree
• 1.5 tsp – Red Chilli powder
• 1 tbsp – chopped, coriander
• grated Coconut
• 1 tsp – Khus Khus made into paste
• 3 Cloves
• 1/2 inch piece – Cinnamon
• 1.5 tbsp oil
• 1/6 tsp – Haldi
• salt

Method:

1. Peel outer layer of jack fruit seeds.
2. Cut each into 4 pieces, cook them with 1/4 tsp salt, till soft.
3. Drain and keep aside along with drained water.
4. Heat oil, add cloves, cinnamon, onion pieces and green chilli.
5. Fry till onion becomes soft, add ginger garlic paste.
6. Fry till raw smell goes.
7. Now add tomato puree and cook for 2 to 3 mins.
8. Add haldi, dhania powder, red chilli powder, salt, stir well cook for 1 min.
9. Now add already boiled jack fruit seeds, coconut khuskhus paste, garam masala and 60 ml drained water.
10. Mix thoroughly and keep the kadai covered.
11. Cook for 3 to 4 min, till the gravy becomes thick.
12. Check salt and sprinkle chopped coriander leaves.
13. Serve with rice/chapatti/puri.

Recipe courtesy of Uma Devi Ramachandra