Jackfruit is a popular fruit/vegetable in many parts of the country. The unripe jackfruit is used to make many different kinds of dishes. The ripe version is eaten as a fruit – really delicious. The ripe fruit is also used to make sweet pastes and jams. The seeds are also consumed. My biggest disappointment is that ripe jackfruit is not available in North India where I stay. It is imported from the Southern states of the country for the two Malayalee festivals of Vishu (April) and Onam (August-September). And available only in Malayalee stores. I make the effort every year to visit such stores – the effort is well worth it. While I polish off the fruit fairly quickly, I save the seeds to be used in various dishes at a later stage. This is one such dish.

Ingredients
1 cup jackfruit seeds, peeled and halved lengthwise
1 medium sized onion, chopped fine
1/2 tsp turmeric powder (haldi, manjal podi)
2 green chillies, slit
Salt to taste
1/4 cup split green gram (moong dal, paasi parupu), cooked
3 tbsp grated coconut
1 tsp cumin seeds (jeera, jeeragam)
1/2 tsp chilli powder
1 flake garlic
For The Seasoning
1/2 tsp mustard seeds (sarson, kadugu)
2 dried red chillies
1 sprig curry leaves
Method
Heat a wok and add chopped onion, jackfruit seeds, turmeric powder, chilli powder, salt and green chillies
Add 1/2 cup water and cook for 10-15 minutes till the jackfruit seeds a tender
Add the split green gram
Continue cooking for 2 minutes more
Meanwhile make a paste of grated coconut, cumin and garlic
Add the paste to the curry
Continue cooking for a minute more
If the curry is very thick, add a little water and cook for a minute more
Remove from flame
Heat a small wok
Add mustard seeds, red chillies and curry leaves
When mustard seeds begin to splutter, remove from flame
Add to the curry
Serve hot with steamed red or brown rice
Enjoy!