Ponsa Gharayi

1. 1
   prep · ~20 min

   Prep the jackfruit and coconut.

   1.Clean the tender jackfruit and cut it into medium pieces.

   2.Grate the fresh coconut and keep it ready.

   3.Chop the onion, slit the green chilies, and lightly crush the garlic.
2. 2
   boil · ~15 min

   Boil the jackfruit until just tender.

   Add the jackfruit, water, turmeric powder, kokum, and salt to a pot. Cook until the jackfruit is tender but still holds its shape, about 12 to 15 minutes.

   TIPDo not overcook the jackfruit or it will turn mushy when mixed later.
3. 3
   temper · ~7 min

   Make the tempering.

   1.Heat the oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves, garlic, green chilies, and onion.

   4.Cook until the onion turns soft and lightly golden.
4. 4
   saute · ~3 min

   Add coconut and cook briefly.

   Add the grated coconut to the pan and cook for 2 to 3 minutes, stirring often, until it smells sweet and nutty without browning too much.

5. 5
   mix · ~7 min

   Mix in the jackfruit and finish the dish.

   Add the cooked jackfruit along with a few spoonfuls of its cooking liquid. Mix gently and cook for 5 to 7 minutes until the coconut coats the jackfruit and the dish turns lightly moist and semi-dry.

6. 6
   serve

   Serve warm.

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