Yellow Cucumber - Jackfruit seed curry



Ingredients:

Yellow cucumber medium size 1

Jackfruit seeds 1 cup
Coconut (grated) ½ - 1 cup
Toor dal (Pigeon pea) ¼ cup
Tomato medium size 1
Onion medium size 1
Green chillies 3-4
Garlic cloves 4-5
Curry leaves 1 strand
Tamarind grape size
Red chilli powder ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Cumin seeds ¼ tsp
Chana dal ¼ tsp
Urad dal ¼ tsp
Fenugreek seeds 5-10
Carom seeds (oma) ¼ tsp
Asafoetida pinch
Jaggery (powdered) 1tsp
Salt
Oil

Method:

1. Remove the outer skin of jackfruit seeds. Soak it and pressure cook with little salt. (7-8 whistle)

2. Wash and cut the cucumber and discard the seeds. Cut into pieces. Pressure cook with little salt and water.

3. Wash and soak toor dal for 1 hr and pressure cook.

4. Soak the tamarind and extract the juice.

5. Heat oil in a frying pan, add chana dal, urad dal and fenugreek seeds. Fry them.Add green chillies, fry. Add cumin seeds, curry leaves, garlic and onions fry them.

6. Add red chillii powder, coriander powder, turmeric powder. Mix well.

7. Add grated coconut and mix well. Switch off the stove. Let it cool.

8. After cooling grind them along with tamarind extract and water into smooth paste (masala).

9. Heat oil in a pan, add carom seeds and asafoetida. Add the ground paste (masala) and little salt, let it boil. Once it starts boiling add chopped tomato. Cook for few minutes. Add cooked jackfruit seeds, yellow cucumber and toor dal. Mix well. Add jaggery powder and cook for another 5 minutes in low heat.

10. Curry is ready. It goes well with rice.