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Main Ingredients | Jackfruit seeds (atle), Whole dry red chillies |
Cuisine | Maharashtrian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 20-25 atle (jackfruit seeds)
- 4-5 whole red chillies
- 1 tablespoon rice
- 1 cup grated dry coconut
- 1 cup scraped fresh Coconut
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- 4-5 curry leaves
- 2 medium onions, finely chopped
- 3 green chillies, chopped
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves
Method
- Boil the atle and de-skin.
- Roast the red chillies, rice and grated dry coconut separately. Grind them together into a paste.
- Grind the scraped coconut and extract coconut milk.
- Heat oil. Add mustard seeds. When they begin to splutter add curry leaves.
- Add onions and sauté till golden brown.
- Add green chillies, cumin powder, coriander powder and salt. Mix well.
- Add the red chilli-rice-dry coconut masala paste. Add one cup of water and bring it to a boil.
- Add atle and salt. Mix well and bring it to a boil. Adjust seasoning.
- Add coconut milk and cook till it just comes to a boil.
- Serve hot garnished with coriander leaves.
Nutrition Info
Calories | 950 |
Carbohydrates | 66.8 |
Protein | 13.9 |
Fat | 69.6 |
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