Jack-fruit seed curry is a delicious and flavor-packed curry, healthy seasonal curry made with a combination of Alasande /Lobia and jack-fruit seeds.
Alasande Kalu /Lobia – 1 cup soaked overnight
Jack fruit seeds – 15 or 20 no’s peeled and chopped
Salt to taste
To grind –
Coconut – 1/2 cup
Turmeric – 1/4 tsp
Byadgi chilies – 2 no’s
Short chilies – 3 no’s
Coriander – 2 tsp
Cumin – 1 tsp
Garlic – 4 or 5 pods
Onion – 1 small
Tamarind – small marble-sized
For seasoning –
Oil – 1 tsp
Mustard – 1/2 tsp
Curry leaves – 1 spring
Garlic – 4 pods peeled and crushed (optional)
Soak Alasande – Kalu/ Lobia for 10 hrs or overnight. next morning rinse and drain the water, add it in a pressure cooker, add 3 cups of water and pressure cook for 2 whistles.
Then add peeled and chopped jack-fruit seeds into cooked Lobia, bring it to boil, or cook for 1 whistle.
Add salt to taste. Meanwhile, fry dry chilies, coriander, cumin, with little oil until light brown.
Grind roasted ingredients with grated coconut, onion, garlic, turmeric, and tamarind, grind it to a smooth paste by adding the required amount of water to grind.
Add the grounded paste to cooked vegetables, add water to adjust the consistency.
Boil for 10 mins on a medium flame.
For tempering heat 1 tsp of oil in a pan, when it is hot add mustard, allow it to sizzle then add curry leaves allow it to splutter, remove from the flame, add it to the curry. Stir.
Serve and Enjoy with rice.