Pressure cook the jack fruit, channa dhal, chilli powder, turmeric powder, coriander powder and salt with sufficient water till they become soft.
Heat oil in a vessel and add the mustard seeds.
When they begin to splutter add the dry red chillies and curry leaves and fry for a couple of minutes.
Mix to the cooked jackfruit and the grated coconut.
Garnish with chopped coriander leaves.
Recipe Courtesy: Anglo-Indian Recipes.
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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.