Ingredients

• 2 cups raw jackfruit cubes
• 1/2 tsp turmeric powder (haldi)
• salt to taste

• Take a non-stick pan and boil 3 cups of water. Add the jackfruit, turmeric powder and salt, mix well and cover with the lid and cook on medium flame for 20 minutes. Stir occasionally.
• Drain and discard the water.
• Heat the mustard oil, add the mustard seeds and sauté on a medium flame for a few seconds.
• Add the urad dal, dry kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds.
• Add the ground masala paste, mix well and cook on medium flame for 1 minute, while stirring occasionally.
• Add the jackfruit and ¼ cup of water and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
• Garnish with coriander leaves and serve hot.

TO BE GROUND INTO A SMOOTH PASTE

• 1 tbsp Anupam mustard seeds ( rai / sarson)
• 4 whole dry kashmiri red chillies , broken into pieces
• 1 1/2 tsp oil
• 2 tbsp water

OTHER INGREDIENTS

• 1 tbsp Anupam mustard (rai / sarson) oil
• 1/2 tsp Anupam mustard seeds ( rai / sarson)
• 2 tsp urad dal (split black lentils)
• 1 dry kashmiri red chilli , broken into pieces
• 8 curry leaves (kadi patta)

TO GARNISH

1 tbsp finely chopped coriander (dhania)