Out of the different types of jackfruit sabzis I make, this is my favorite. I learned it from my neighbor, an awesome cook, in Manipal in the early eighties. The aroma that emanates while it is being cooked takes me to another dimension.

Ingredients:

3 cups skinned, pressure cooked tender jackfruit cut into cubes
1 cup grated coconut
3 dried red chillies
1 tbsp udad dal
1 tbsp coriander seeds
½ tbsp fenugreek seeds
A small ball of Tamarind
1 ½ tbsps Jaggery
2 tbsps coconut oil
1 tsp mustard seeds
1 bay leaf
Salt to taste

Instruction:

• Skin the tender jackfruit, cut into large pieces and pressure cook for 4 to 5 minutes. Cool and open the pressure cooker. Take out the jackfruit pieces and cut them into small cubes. Do not discard the water in which it was cooked.
• Break the red chillies into three pieces each and lightly fry them in a little bit of oil.
• Fry the udad dal, coriander seeds and fenugreek seeds in oil till the color changes and aroma spreads.
• Grind together the grated coconut, fried red chilies, udad dal, coriander seeds, fenugreek seeds, tamarind and jaggery.
• Add the cubed, cooked jackfruit pieces to the ground masala and pound them together. Add the water in which jackfruit was cooked and salt, mix well, put on fire and simmer for five minutes.
• Heat oil in a pan, add mustard seeds, when they splutter, add the bay leaf, and pour over the sabzi.
• Tastes awesome with steamed rice.