Raw / tender jackfruit curry ( ponsa gashi in konkani / saraswat cuisine )

Ingredients

• 500 g tender jackfruit, cut into small pieces - 2 cm cubes ( including seed - bikkand )- Only the thorny outer skin is removed
• 1/2 cup tur dal
• 1 1/4 cup water
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon oil
• 3/4 teaspoon salt ( or to taste )
• 1 kudam puli ( Kokum or darmbya sole )

For Coconut paste:

• 1 cup grated coconut
• 3/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 tablespoon water
• Make a smooth paste of above ingredients with water

For Seasoning:

• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera ( cumin seeds )
• 1 spring curry leaves