Cook the jackfruit seeds in a pressure cooker for 3 whistles and simmer for 5 minutes.
Remove the skin and cut into pieces. Add salt, turmeric powder, chilli powder, and ginger and garlic paste and mix well and keep it aside.
Heat the oil in a kadai and add the mustard seeds, urad dal, green chilli, and onion and saute until the onions turn glossy.
Add the finely chopped tomato and saute until it becomes soft.
Now add the jackfruit seeds and saute well to mix with the masala. Cook in low heat for 5 minutes and turn off the flame once the raw smell settles.
Jackfruit curry is ready to be served
You can also add brinjal with jackfruit seeds.
