Jackfruit seeds can be roasted, stir-fried, fried and cooked. I have already posted quite a few recipes of Jackfruit seeds.. posting a coconut based gravy called Hummanna today which is flavoured with asafoetida.
Ingredients:
25 jackfruit seeds peeled
1/2 of a coconut grated
6 roasted Guntur chillies
6 roasted Byadgi chillies
1 tbsp tamarind paste
A kidney bean sized piece of Asafoetida
Salt
2 tbsps coconut oil.
Method:
Wash the peeled jackfruit seeds and cut them into halves. Pressure cook them with a little salt. Usually two whistles work well. If they are still a little underdone, then cook them in a pan. Grind the coconut, roasted red chillies, asafoetida and tamarind to a smooth paste. Drop this masala into the cooked Jackfruit seeds adjusting the consistency as required with water. The gravy should be a little runny since this preparation is served over rice. Bring the Hummanna to a roaring boil. Lower heat and keep shimmering for a couple of minutes. Switch off and drizzle with coconut oil. Allow to stand for half an hour for the flavours to infuse before serving.
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