Curried Jackfruit Seeds And Brinjals
|Jackfruit seeds||250 Gram (large)|
|Black brinjal||1 Large|
|Tomatoes||250 Gram, skinned and chopped|
|Onions||100 Gram, finely chopped|
|Green chillies||4 , slit|
|Coconut||1⁄2 , grated|
|Dried red chillies||8 , deseeded|
|Coriander seeds||2 Tablespoon, broiled|
|Cumin seeds||1 1⁄2 Teaspoon, broiled|
|Fenugreek seeds||1⁄2 Teaspoon|
|Tamarind||10 Gram (1 lemon sized ball)|
|Turmeric powder||1 1⁄2 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Curry leaves sprigs||2|
|Coconut oil||1 Tablespoon|
Cook the jackfruit seeds in salted water in a pressure cooker till tender. Skin and mash them. Set aside.
Skin the large brinjal, cut into cubes and place in salted water. Drain. Apply turmeric and deep fry in hot oil. Drain and set aside.
Grind the masala well and retain the water with which you wash the stone or mixie.
Pour 3 tablespoons coconut oil into a vessel. Allow to heat and add the green chillies and the curry leaves. When they splutter, add the ground masala and stir briskly till red. Add the mashed jackfruit seeds to the masala. Put in the chopped onions and tomatoes and the water with which the stone or mixie had been washed and cook till the tomatoes and onions have totally softened. Then add 2 to 3 cups of water and allow to simmer for 10 minutes. Gently add the fried pieces of brinjal, stir, simmer for 5 more minutes.
Serve hot with rice and papads.