Ingredients:

Raw jack fruit- 1/2 of a small one

or

Canned raw jack fruit- 1

Jaggery- 1½ tsp

Tamarind paste-2 tsp

Dry red chillies- 6

Coriander seeds- ¾ tbsp

Mustard seeds-¼ tbsp

Rice – ¾ tbsp

Curry leaves-6

Shredded coconut-¾ cup

Coconut oil-2 tbsp

Salt to taste

Preparation:

Dry roast red chillies, mustard seeds, curry leaves, rice and coriander seeds for few minutes. Grind all the roasted ingredients, jaggery, coconut, tamarind to a nice paste.  Adding rice makes the curry thick.

Remove the skin and cut the raw jack fruit into small cubes or cones. Cook it until tender. Canned can be directly washed and used.

Add the ground paste to the cooked jack fruit and keep it on medium heat for 10-15 minutes. Stir occasionally and allow it to boil.  Add salt to taste.

Seasoning:

Heat 2 tbsp of coconut oil and add ½ tsp of mustard. Allow it to splutter and then add it to the curry. If you are not fond of coconut oil, vegetable/peanut oil can be added instead. Serve with hot rice!