Jack fruit seeds and Eggplant Curry

When I started writing this recipe I was a little curious about jack fruit seeds calories and nutrient facts. It is 70Kcal/50gm and the nutrient factors are its is a rich source of vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. Jack fruit cultivation is pretty popular in most south part of India. My mom used to make a lot of dishes in jack fruit seeds. When I say seeds, remember this is Jack Fruit – the seeds are almost the size of orange slices! But, it tastes so good and I really miss them here in the US. My eldest sister made this recipe she sent me the picture and recipe of this dish. I don’t get jack fruit seeds here, I wish I can get some. Doesn’t the dish look delicious? If you live in a place where you can get jack fruit seeds try this recipe and let me know how you liked it.
Ingredients:

• Jack fruit seeds : 10-12
• Egg plant:  4
• Vegetable Oil : 5 tbsp
• Cumin seeds : 1/2 tsp
• Mustard seeds : 1/4 tsp
• Onion : 1(medium)
• Tomato : 1(medium)
• Garlic : 7
• Turmeric Powder : 1/4 tsp
• Red chili powder : 1 tbsp
• Curry Leaves : 6-7
• Coriander Powder : 1 1/2 tbsp
• Coriander Leaves : 1/4 cup
• Coconut : 1/4 (shredded)

Method of Preparation :

1. Peel the skin of jack fruit seeds and cut them into two lengthwise.
2. Boil the jack fruit when its cooked drain the water and keep them aside.
3. Heat oil in a pan add cumin seeds and mustard when it sputters add the chopped onion fry them till it becomes translucent.
4. After that add garlic and curry leaves fry them for 4 minutes.
5. Now add tomatoes and salt mix it all together.
6. Add turmeric powder, red chili powder and coriander powder mix it all together and cook them in medium heat.
7. When the masala smell goes off add eggplant (cut them into lengthwise)  and add half cup of water.
8. Cook them in medium heat  with lid closed for 10 minutes.
9. when the consistency of the curry becomes thick and eggplant is cooked completely add the boiled jack fruit seeds and let them sit in heat for another 4 minutes.
10. After that garnish with the coriander leaves and shredded coconut and remove them from heat.

Serve it hot with rice or chapathi.  🙂