I really have no idea where kurmas actually originated from. I suspect that it probably is a Mughlai dish. But there are references that it originated in South Asia, though of Mughlai origin. These are spicy dishes (not chili hot). They contain an amalgamation of spices that are normally quite over-powering. but incredibly tasty. Many Indians have adopted this dish (and its various variations), though not wildly popular. I do like to consume it once in a while, especially when I have company. This recipe presented here is a much milder version of the normal kurma. I enjoyed it thoroughly. What makes it more exciting is that it uses jackfruit seeds as one of the main ingredients. Jackfruit seeds are commonly uses in South cuisine. It’s nutty flavour is a sheer delight. Without further ado, let me take you to the recipe.

Ingredients
1 cup jackfruit seeds, chopped
1 cup onions, chopped fine
1 green chili, slit
1 1/2 tsp ginger-garlic paste
1 bay leaf
1/2 tsp cumin seeds
1 tsp garam masala powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
Unrefined salt to taste
1 tbsp lemon juice
1/4 cup coconut
2 tbsp poppy seeds
Method
Chop the jackfruit into quarters or halves)
Peel the white skin
Rinse the seeds in enough water and boil till tender
Drain and set aside
Roast the poppy seeds on low heat till crunchy
transfer to a blender and grind to a fine powder
Add coconut and a little water and grind to a smooth paste
Set aside
Heat a wok and add cumin seeds and bay leaf
When the cumin seeds start spluttering, add ginger-garlic paste
Sauté till aromatic
Add onions and green chilis and sauté
till the onions are golden brown
Add jackfruit seeds, chili-turmeric-garam masala and sauté for 2 minutes
Add coconut paste and ‘fry’ for another 3 minutes
Add lemon juice, salt and just enough water to cover the jackfruit seeds
Cover and cook on low flame for 5-8 minutes
Remove from flame
Serve hot with rice or Indian flat breads
Enjoy!