Peel away the thin white skin of jack seeds and cut each seed into two pieces.
Heat oil in a Kadai.
Add mustard seeds.
When they splutter, add red chillies and asafetida.
After few seconds, add the jack fruit seeds.
Add 1 cup of reserved Chana liquid.
Cover and simmer till the seeds are soft.
Add Chana, salt and jaggery.
Simmer till all the liquid is evaporated.
Add grated coconut and mix well.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.