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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.