Name: Jackfruit Seed Curry recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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 cloves; a small piece of stone flower; Gravy -; 200-250 gms. jackfruit seeds; 1/2 tp. 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

ABOUT Jackfruit Seed Curry RECIPE

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.

Ingredients Serving: 4

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 cloves
a small piece of stone flower
Gravy -
200-250 gms. jackfruit seeds
1/2 tp. 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

Instructions

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

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