Ingredients vegetarian 2 servings

• 20-25 jackfruit seeds,
• 1/2 cup coconut
• 4 dry red chillies
• 1/2 tsp methi seeds
• 1 tsp. roasted coriander-cummin powder
• 1/2 tsp. haldi
• salt to taste
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. tamarind paste
• few curry leaves
• 2 tbsp. oil
• 1 tsp. coriander leaves, chopped

Directions

1. Dry roast the coconut, red chillies and methi. Grind to a fine paste.
2. Mix this paste along with the dhania - jeera powder, garlic-ginger paste, turmeric powder and a little water. Keepaside.
3. Boil the seeds in the pressure cooker for three whistles. cool and remove the outer white skin and chop into half.
4. Heat oil and temper with mustard seeds and curry leaves.
5. Add the chopped onions and saute till light brown.
6. Now add the masala paste and saute till the oil seperates.
7. Add the boiled seeds, salt, tamarind paste and 1/2 cup water.
8. Cover and cook till the gravy is slightly thick. Serve, garnished with chopped coriander leaves

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