This is a delicious summer recipe to be tried when jackfruits and mangoes throng the gardens of locales.
Ingredients
2 cups jackfruit seeds, de-skinned retaining the red skin, pound lightly in a pestle and mortar
1 cup diced mango
To grind
1 cup grated coconut
1 tsp jeera
1 tsp turmeric powder
3 green chillies
To season
2 dsp oil
½ tsp mustard
1 sprig curry leaves
2-3 dried red chilli
Preparation
In a pressure cooker, cook the jackfruit seeds and mango pieces, along with water and salt for 20 minutes. Wait for 2 whistles
Once it is cooked, crush the jackfruit seeds with a ladle inside the cooker
Grind together, grated coconut, jeera, shallots and turmeric powder
Add this ground mix to the cooked jackfruit seeds curry
Take off the flame
For the seasoning, heat 2 dsp coconut oil in a pan, and add mustard, red chillies and curry leaves to it
Pour it into the jackfruit seed mango curry and relish it with hot rice
