Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

-Jackfruit seed – 14 to 15 nos
-Mango – 2 nos
-Onion – 14 to 15 nos
-Shallots – 4 to 5 nos
-Garlic – 8 to 9 nos
-Green chilli – 2 to 3 nos
-Grated coconut – 1 cup
-Dry red chilli – 2 to 3 nos
-Cumin seed – 1 tsp
-Salt – 2 to 3 tsp
-Oil – 4 to 5 tbsp

Directions

- Start by peeling the jackfruit seed and setting it aside.

- Next, peel the mango and also set it aside.

- Chop the mango into small pieces and keep them separate.

- Wash both the mango pieces and jackfruit seed thoroughly, then drain them and place them in a cooking pan.

- Add green chili and shallots to the pan.

- Sprinkle turmeric powder, salt, and water over the ingredients, and mix everything well.

- Place the pan on heat and cover it, allowing the mixture to cook thoroughly.

- While the mixture is cooking, prepare a smooth paste by crushing the green chili, cumin seeds, and garlic together.

- In a separate bowl, combine grated coconut, turmeric powder, and shallots with the coarse paste, and set it aside.

- Once the cooking mixture is ready, remove the lid and mash it well.

- Add the ground coconut paste to the pan and mix it thoroughly.

- Pour in a sufficient amount of water and continue mixing until well combined.

- Heat oil in a separate pan, add mustard seeds, and let them sputter.

- Add dry red chilies to the pan and saute them until fragrant.

- Incorporate shallots into the pan and sauté and fry them until they turn golden brown.

- Remove the pan from the heat and pour the mixture into the mango curry pan, mixing it well.

- Finally, serve the delicious jackfruit seed and mango curry with your meals.

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