1. (I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.). 2. In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes. 3. Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step). 4. Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes. 5. Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally. ---------------------------------------------------------------------------
Nutrition
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