Kerala Jackfruit Seed and Snake Gourd Thoran

Ingredients

• Jackfruit seeds - 100 g
• Drumsticks - 3 whole
• Turmeric powder - 1/2 tsp
• Snake gourd - 100 g
• Grated coconut - 1/2 cup
• Cumin seeds - 1/2 tsp
• Garlic - 2 clove
• Red chili powder - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Oil
• Salt

Instructions

1. 1Rinse the jackfruit seeds, trim any fibrous bits, and cut each seed lengthwise so they'll cook evenly.
2. 2Place the seeds and drumsticks in a saucepan with turmeric powder, salt and enough water to cover; bring to a boil, then simmer until the seeds and drumsticks are tender.
3. 3Add the snake gourd pieces to the pot and continue to cook until the gourd is tender and the vegetables are cooked through.
4. 4Meanwhile, grind the grated coconut with cumin seeds, garlic and red chili powder to a coarse paste.
5. 5Heat oil in a frying pan over medium heat, add the mustard seeds and let them splutter; then add the dry red chilies, urad dal and curry leaves and sauté until the dal turns light golden.
6. 6Stir the coconut paste into the pan and cook, stirring, for 2-3 minutes so the spices bloom and the raw coconut flavor mellows.
7. 7Add the boiled jackfruit seed, drumstick and snake gourd mixture to the pan, toss to coat with the coconut mixture, and cook until the mixture is dry and well combined.
8. 8Taste and adjust salt if needed, then transfer to a serving bowl and serve hot with rice and sambhar.
9. 9Optional: sprinkle a little extra grated coconut on top before serving.