Ingredients

• Raw jackfruit (cubed): 1 cup

• Coconut oil: 1 tsp

• Mustard seeds: 1⁄2 tsp

• Urad dal: 1⁄2 tsp

• Curry leaves: 1 sprig

• Hing (asafoetida): a pinch

• Green chili (slit): 1

• Grated coconut: 2 tbsp

• Turmeric powder: 1⁄4 tsp

• Salt to taste

Method

• Pressure cook raw jackfruit pieces with a pinch of turmeric for 2 whistles.

• Drain and set aside.

• In a pan, heat the coconut oil.

• Add mustard seeds and let them splutter.

• Add urad dal and saute until golden.

• Toss in curry leaves, green chilli, and a pinch of hing.

• Add cooked jackfruit and saute gently for 5 minutes.

• Mix in grated coconut, adjust salt, and cook for 2 more minutes on a low flame.

• Serve warm with steamed red rice or millet.

Benefits:

• Excellent for glycemic control, inflammation, and digestion.

• Fibre-rich, gut-calming, and satiety-boosting.

• The fibre from jackfruit enhances prebiotic activity and supports glycemic balance.

Who Can Eat It:

• Ideal for diabetics, PCOS, and gut-sensitive individuals.

Ideal For:

• Lunch or early dinner.

Best Time to Consume:

With lunch or dinner.