Spiny gourd vorta

Start by cutting the top and the bottom of the spiny gourd.

Wash them thoroughly, and then boil them.

Add ½ tbsp salt if needed.

Then chop the onion and the green chilis.

Jackfruit seeds and dry fish vorta

Start with cutting off the sides of the dry fish and dicing them into small pieces.

Take the reddish-brown dekchi and add the jackfruit beans, saute them until black-brown. Pour them in a bowl and let them cool.

In the same dekchi add the dry fish and saute them. Wait for them to roast and pour them in a different bowl.

Again in the same dekchi add the mustards seed saute them and once they start popping take them out in a bowl. Also repeat the same for the dry red chili, once they become black from one side drop them in a bowl.

Chop the 2 onions, grind it and make a semi-paste of it.

Now start with the jackfruit beans/seeds and remove the outer shell with the help of your fingers.(after roasting the shell will lose up automatically)

Now take a grinder/shil-nora and make a semi-paste consistency of the jackfruit beans take it out in a big bowl.

Add the dry fish in the shil-nora and make a powder consistency, also repeat the same and makes a powder consistency of the mustard seeds and dry red chili(more like chili flakes)

Spiny gourd vorta

Once the spiny gourds are boiled, drain the hot water and let them cool.

Meanwhile, take a bowl and add the chopped onion, green chili, salt to taste and pour 3-4tbsp mustard oil and mix them.

Now add the spiny gourds and mash them with the help of your palm thoroughly.

Mix all the ingredients properly and you spiny gourd vorta is ready.

Jackfruit seeds and dry fish vorta

Take a big bowl and add all the ingredients- jackfruit beans paste, dry fish powder, dry red chili flakes, mustard seeds powder, and the onion paste, mix them well.

Add salt to taste and 5-6tbsp mustard oil.

Mix all the ingredients thoroughly.

Serve both the vortas with steamed rice.