Rajma with Jackfruit seeds, upping the nutrient quotient

Jackfruit seeds and Rajma, I was skeptical too until I tried it out. The seeds soaked in the tangy and spicy gravy of the rajma and turned out absolutely delicious. Here is an easy recipe which does not involve any grinding or garam masala. Onion, tomato and ginger for the base of the curry with the beands and the jackfruit seeds being the stars. Serve it with rice or roti to make a complete meal.

Jackfruit seeds have numerous health benefits. Next time you buy the ripe fruit, do not throw them but add to any dish you want. There are quite a few jackfruit seed recipes online.

Recipe for the Rajma

2 medium servings

Rajma	½  cup soaked overnight or 10 hours
Jackfruit seeds	8
Onion	½ cup diced
Tomato	1  cup diced
Ginger	1 inch piece grated
Chilli powder	¼ tsp
Cumin Seeds	¼ tsp
Oil	1 tea spoon

Directions

• Cook the rajma and jackfruit seeds in a pressure cooker for 2 whistles on medium heat. The idea is to cook them well but not really mashed. Some varieties take longer to cook.They will be cooked again with onion and tomato masala. Peel the jackfruit seeds if they have not been. I used the raw seeds after eating the fruit.

• Once the pressure subsides, remove the rajma and seeds into another bowl.

• Heat the pressure pan, with oil.

• Add the cumin seeds and grated ginger. Fry for about a minute and add the onion and tomato.

• Saute for about 2-3 minutes and add the rajma and the jackfruit seeds, chilli powder ,    about ¼ tsp each of salt and turmeric powder.

• Pour one and half cups of water, close the lid and again cook on medium high for 2 whistles.

• Cool, mash the rajma with the back of the spoon for thick gravy.