No part of the jackfruit need be thrown away: from the fruit to the seeds, it all has uses. Just as green jackfruit makes a tasty curry, the seeds of ripe jackfruit can be turned into many tempting dishes. Mashed (bharta), in a bhuna, in dal or fried, the seeds bring their own flavour.

Cooked with chicken, in a curry or bhuna, jackfruit seeds add a whole new dimension. The tender chicken and the nutty taste of the seeds make a dish that is lovely with hot rice.

First peel off the reddish skin of the jackfruit seeds and wash them well. If you like, boil them lightly for 5 to 7 minutes with a little turmeric and drain. This helps the seeds cook faster and become softer in the curry.

Heat oil in a pan and fry chopped onion until golden brown. Add ginger-garlic paste and cook it through. Then add turmeric, chilli, coriander, cumin and salt as needed with a little water, and cook well until fragrant.

When the oil begins to separate from the spices, add the chicken and cook it well over a medium flame. When the meat is half done, add the boiled jackfruit seeds. Cook the chicken and seeds together for a few more minutes so the spices soak in.

Then pour in about 2 cups of hot water for the gravy and cover the pan. Cook over a medium flame until the chicken and seeds are fully done and the gravy has thickened. When the oil floats to the top, turn off the heat. Serve the chicken and jackfruit seed curry hot with rice, polao or roti.

Source: Jagonews24. First published in Bengali on The Agro News.