Ingredients:

15 – jack fruit seeds
2 – onion medium, chopped into small pieces
3 – green chilli, cut vertically
1tsp – ginger garlic paste
1tsp – dhania powder
1tsp – garam masala
1tbsp – tomato puree
1-1/2tsp – red chilli powder
1tbsp – chopped coriander
grated coconut
1tsp – khuskhus made into paste
3 – cloves
1/2 inch piece – cinnamon
1-1/2 – tablesp oil
1/6tsp – haldi
salt

Method:

1.Peel outer layer of jack fruit seeds
2.Cut each into 4 pieces, cook them with 1/4tsp salt, till soft
3.Drain & keep aside along with drained water
4.Heat oil, add cloves, cinnamon, onion pieces & green chilli
5.Fry till onion becomes soft, add ginger garlic paste
6.Fry till raw smell goes
7.Now add tomato puree & cook for 2 to 3min
8.Add haldi, dhania powder, red chilli powder,salt, stir well cook for 1 min
9.Now add already boiled jack fruit seeds, coconut khuskhus paste, garam masala & 60ml drained water
10.Mix throughly & keep the kadai covered
11.Cook for 3 to 4min, till the gravy becomes thick
12.Check salt & sprikle chopped coriander leaves
13.Serve with rice/chapathi/puri