Heat a tbsp of oil in a pan and add half of the onions and green chillies and saute until onions turn translucent.
Add a few tomato chunks and saute again for few minutes, put off the stove. Grind these sauteed vegetables along with freshly grated coconut as fine paste.
Heat again the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turn translucent, add the drumstick pieces and cooked jackfruit seeds, saute for few minutes. Now add the fennel seed powder, turmeric powder, coriander powder, red chilli powder, garam masala powder and salt to the vegetables, saute for few minutes, now add the grounded paste and cook for few minutes, finally add enough water and bring to boil. Cook in low heat until the curry turns thick. Add coriander leaved or mint leaves as you desire and serve hot.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.