Slice the mango after removing the skin. Cut each jackfruit seed into 4 pieces.
Place jackfruit seeds in a pan and add enough water to cover. Add a pinch pf turmeric and salt. Bring to a boil, cover and cook for about 8-10 minutes on medium heat till the seeds are soft.
Add mango and green chili slices to the pan and cook for another 3-4 minutes till the mango pieces are well cooked. Mash the seeds and the mango lightly with the back of a wooden spoon.
Meanwhile grind the coconut, cumin, turmeric,small onion and garlic with a little bit of water to form a smooth paste. Add this to the pan and mix well. Cook on low heat till the mixture just starts to boil, do not let it boil completely.
In a pan, heat oil and add the mustard. When the mustard seeds start to splutter, add the small onions, red chilies and curry leaves and saute for a few seconds. Pour this over the curry and mix well.
Serve with rice.
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