Eggplant And Jackfruit Seed Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, garlic, and ginger until golden brown.
• STEP 2.Add tomatoes, eggplant, jackfruit seeds, and spices. Cook until the tomatoes are soft.
• STEP 3.Add water and simmer until the eggplant and jackfruit seeds are tender.
• STEP 4.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to remove the skin from the jackfruit seeds before using them in the curry.
• You can adjust the spice level by adding more or less chili powder and garam masala.
• If you don't have jackfruit seeds, you can substitute with chickpeas or kidney beans.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the eggplant and jackfruit seed curry with steamed rice or roti.