Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
Dried pronce (Sode)- ½ cup
Jackfruit seeds- 10 to 12
Brinjal- 1 large size / 250gm
Potato- 2 med size
Onion- 1 med. size
Grated fresh or dry coconut- 1 cup
Ginger-garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Asafetida (Hing)- ¼ tsp
Homemade masala or Sunday masala or Malwani masala– 3 to 4 tsp
Kokam petals – 3 to 4
Veg. oil- 3 tbsp
Fresh coriander- 2tbsp
Water- As required
- Torn dried pronce into small pieces. Wash properly & soak in regular temperature of water for 15 minutes & then squeeze them.
- Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Cut into half & peel jackfruit seeds. Chop onion finely.
- Heat little oil in a pan. Add grated coconut. Sauté till it turn brown. Cool it & Put it in mixi, add some water. Grind into smooth paste.
- Heat 3 tbsp of oil in a large pan or kadai (wok).
- Add onion & sauté till it turn dark brown (not burnt). Add hing, turmeric powder & sauté for a minute.
- Add masala powder, ginger-galic paste and 2-3 tbsp above paste. Sauté till oil come out from masala.
- Add Soaked & squeezed dried pronce. Sauté for 2-3 minutes. Add jackfruit seeds & some water, mix well.
- Cover & cook for 5-6 minutes. Add brinjal, potato, salt & mix well.cook for 5-6 minutes. Add some water & adjust consistency as per personal choice. But remember it’s thick curry. Continue to simmer this curry for 4 to 5 minutes or until brinjal, seeds & potato cooked.
- Add kokam & cook for 2-3 minutes . Garnish with coriander. Serve hot with chapati or bhakari or rice.