Grind the below ingredients to a paste:
¾ freshly grated coconut
2 Kashmiri chilies
2 cloves of garlic
2.5 teaspoon coriander seeds
½ cumin seeds
½ teaspoon turmeric powder
1 small onion chopped
500gms Jackfruit seeds (clean and cut into half)
2 green chilies slit
½ Maggie cube
Salt to taste
1. Boil the jackfruit seeds with little salt till the seeds are 90 % cooked.
2. Separate the seeds from the water (stock). Save the stock to add as required to the curry. Discard the loose shells.
3. Add to a pot the cooked seeds, ground paste, slit chilies, Maggie, and kokum.
4. Add stock as required.
5. Cook till the seeds are done.
6. Check for salt.