Fennel Flavoured Drumstick & Jackfruit Seeds Curry

After having 15days of spiceless French foods during our vacation, we guys wanted to have some hot and spicy Indian dishes everyday once we came back home..So needless to say whatever i prepare with anything as anything with our Indian spices definitely makes us drool now..I prepared this fennel flavoured drumstick and jackfruit seeds curry sterday for our lunch,in which i usually add some chicken chunks, but this time i prepared simply as vegetarian version using drumstick pieces and jackfruit seeds which i have freezed before leaving for vacations, this curry tastes exactly like kurma and goes awesome as side dish with rotis or simply with rice and papads for lunch..Delicious curry tastes fabulous even with idlies and dosais also u doesnt need ginger garlic paste for making this curry, yep this curry gets ready in few minutes and also very easy to prepare..Sending this yummy curry toSuma's Sidedishes From India, my event CWS-Fennel Seeds and to Divya's Show Me Your Curry..









1cup Jackfruit seeds (cooked)

10nos Drumstick pieces

2nos Onions (big n chopped)

1no Green chilli

2nos Tomatoes (chopped)

1/4cup Coconut (fresh)

1tbsp Fennel seed powder

1/4tsp Turmeric powder

1tsp Coriander powder

1tsp Red chilly powder

1/4tsp Garam masala

Salt

Oil



Heat a tbsp of oil in a pan and add half of the onions and green chillies, saute until they turns transparent, add few tomato chunks and saute again for few minutes, put off the stove..grind this sauteed veggies along with freshly grated coconut as fine paste..



Heat again the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turns transculent, add the drumstick pieces and cooked jackfruit seeds, saute for few minutes..now add the fennel seed powder,turmeric powder, coriander powder,red chilly powder, garam masala powder and salt to the veggies, saute for few minutes, now add the grounded paste and cook for few minutes, finally add enough water and bring to boil..cook in simmer flame until the curry turns thick...Add coriander leaved or mint leaves as u desire and serve hot..