Whoever love potatoes in tangy gravy will definitely love the addition of jackfruit seeds in the dish, we rarely get jackfruit seeds from Indian stores, once i get them i peel the white skin of those seeds and cook them until they turn bit soft,once they get cool i'll freeze them immediately for further uses, so i can cook anytime as anything with jackfruit seeds, freezing those rare seeds are quite handy and also u can make ur favourite dishes anytime.
This gravy is prepared with juicy tomatoes and tamarind extract, for a change i tempered this gravy using mustard seeds, fenugreek seeds and caraway seeds, the addition of caraway seeds didnt change the taste of this gravy, this gravy tastes absolutely divine when served along with hot steaming rice and papads..Needless to say this gravy suits prefectly with rice,idli,dosais or else with rotis.
1cup Tamarind extract
2nos Tomatoes (juicy & chopped)
2no Onions (diced)
5nos Garlic cloves (crushed)
2nos Potatoes (diced)
10nos Jackfruit seeds(partially cooked)
1tbsp Coriander powder
1tsp Red chilly powder
1/4cup Coconut milk
Salt
Oil
Few curry leaves
1/2tsp Mustard seeds
1/2tsp Fenugreek seeds
1/2tsp Caraway seeds/Shahjeera
Heat enough oil, let splutters the mustard seeds,fenugreek seeds, caraway seeds and curry leaves, add immediately the diced onions,crushed garlic, sauté everything for few minutes, now add the chopped tomatoes,cook until they turns mushy, add immediately the jackfruit seeds,diced potatoes and salt, cook in simmer for few minutes..now add the tamarind extract, coriander powder, red chilly powder, bring everything to boil, add the coconut milk to the cooking gravy, cook in simmer until the veggies gets cooked and the oil gets separates..
Enjoy hot with rice and papads...
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