Potato, Green Peas & Jackfruit Seeds Masala

Am a great fan of jackfruit seeds and whenever i get an opportunity to cook with this incredible seeds, i dont miss the chance to cook with. We get this Jackfruit seeds very easily in Indian groceries and this seeds have their own place in every grocery. Since this seeds are highly delicious when cooked as side dish or in gravy, i dont forget to get them whenever i go to Indian grocery. Back home, i usually peel the skin and cook them in water,then conserve them in my freezer to use them whenever i want to cook with them. Trust me, this method works awesome and quite handy to cook with this seeds. Whenever you feel to cook with this seeds, just throw the already cooked and freezed seeds to your gravy or else in your curry. But my today's post was made with fresh jackfruit seeds,yes i prepared this dish few months back during my India trip.

Last year trip was very much fruitful and i enjoyed thoroughly my trip by eating all the seasonal fruits and vegetables i have missed during all these years. Coming to my today's recipe, you may wonder why i named this dish as masala instead of curry, i have a reason for it, yes this side dish asks for a interesting spice paste which goes for couple of spices and this makes the difference from our usual curries. Hence i named it as masala, actually mine is a dry version, if you want,you can make a semi gravy version also. However this masala makes an excellent side dish for both rice and rotis. You can simply make your sandwich with this flavourful,aromatic and vegetable loaded masala also.Am running this week's blogging marathon with 'Root vegetable' as theme, hence Potato plays an important role in this masala, this dish goes under this theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61.

2nos Potatoes (big & cubed)
15 nos Jackfruit seeds (peeled & cooked)
1cup Dry greenpeas (soaked overnite and pressure cooked)
1no Onion (big &chopped)
1/2cup Tomato (chopped)
1tsp Ginger garlic paste
1tsp Fennel seed (crushed)
1tsp Red chilly powder
1/2tsp Garam masala powder
Coriander leaves (chopped)
Few curry leaves
Salt
Oil

To grind:
1tbsp Coriander seeds
1tsp Poppy seeds
2tbsp Grated coconut
1/2tsp Cumin seeds
1/2tsp Pepper corns

Grind the ingredients as fine paste given under 'to grind' with enough water.

Heat enough oil, fry the crushed fennel seeds, add the chopped onions,curry leaves and ginger garlic paste, saute everything until the onions turns transculent

Add now the cooked green peas, chopped tomatoes saute for few minutes.

Add now the jackfruit seeds and potatoes,saute again for few minutes.

Add the red chilly powder,grounded paste, garam masala powder,salt and cook everything in medium flame,sprinkle water.

Cook in simmer until the vegetables get cooked completely and the oil gets separates.

Finally add the coriander leaves and put off the stove.

Serve with rice or rotis..