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

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Preparation

• Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done.
• Cover with a lid and cook chopped jackfruit pieces in boiled dal for 10 minutes ( about 1/2 done). Add kudam puli ( for sour taste ), salt to taste and cook till done.
• Add coconut paste and mix well. Cook on a low heat for 5 - 8 minutes (Do not add extra water ).
• For Seasoning:
  Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 minutes. Pour this over Jackfruit curry and mix well. Serve with rice.