Masala Jackfruit Seeds
|Onions||3 Large, chopped|
|Tomatoes||4 Large, deseeded and chopped|
|Potatoes||2 Large, peeled and cubed into 1/2 inch pieces|
|Freshly chopped coriander||1⁄2 Cup (8 tbs)|
|Kashmiri red chillies||8|
|Freshly grated coconut||1⁄2 Cup (8 tbs)|
|Green cardamoms||4 (seeds only)|
|Fresh ginger||1 1⁄2 Inch|
|Sesame seeds||1 Tablespoon, broiled|
|Peanuts||1⁄2 Cup (8 tbs), skinned and broiled|
|Gram flour||1 Tablespoon|
|Peanut oil||1⁄2 Cup (8 tbs)|
Boil the jackfruit seeds in salted water till tender. Skin and cut into two.
Place the chopped onions in a vessel along with 1/2 cup peanut oil and cook till soft and pink. Add the ground masala and roast it till red. Add the tomatoes and cook till soft and then add the jackfruit seeds and lower the flame and shake the vessel from side to side. Taste for salt. Mix gently, remove from the fire and serve at once with hot rotis.