Ingredients:
100 gms green mango (skinned and cut into 2” long and 1” thick pieces)
150 gms jackfruit seed (cleaned and cut into 4 pieces lengthwise)
160 gms grated coconut
10 gms green chillies
3 shallots
½ teaspoon Eastern Turmeric Powder
1 teaspoon salt
300 ml + 200 m water
For garnishing:
20 gms onions (chopped fine)
2 sprigs curry leaves
2 red chillies ( broken into 3 pieces)
1 teaspon Eastern Mustard Seeds
1 ½ tablespoon oil
1 ½ teaspoon salt
Method:
1. Cook the cut jackfruit seed in 40 ml water, 1/2 tsp. Turmeric and 1/2 tsp. Salt for 7 minutes. Then add the cut mangoes and cook for 7 more minutes.
2. Grind to a fine paste the coconuts, chillies, shallots and turmeric powder in a mixer with 300 ml water for 10 minutes.
3. Add the ground coconut paste and 200 ml of water.
4. Mix well and heat to the point of boiling. Do not let it boil.
5. Remove from fire.
6. Heat oil and mustard. When it crackles add the onions and curry leaves, saute till onions turn brown add the broken dried chilles and saute for 1 more minute.
7. Add this to the gravy and mix well.
8. Serve hot.
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