JAK FRUIT AND GREEN LEAVES (THAMPALA) CURRY

INGREDIENTS
Jak 500 grams (yield)

Thampala 01 bundle (cleaned and cut)
Turmeric powder ½ teaspoon
Curry powder 02 tablespoons
Chili powder 02 teaspoons
Sweet cumin little
Mustard seeds little
Garlic chopped 01 teaspoon
Onion cut into small pieces 03 tablespoons
Red chili snipped with kitchen scissor 02 numbers
Coconut flakes or scraped ½ a coconut
Crushed pepper ¼ of a teaspoon
Corn or sunflower oil 02 tablespoons
Curry leaves and rampe (screw pine) little
salt to taste

METHOD
Cook the jak with the addition of little diluted crystal salt and the turmeric powder. Strain the liquid into a bowl allow cooling and blend with the coconut to extract thick coconut milk (at no stage should you attempt to blend hot liquid as this could cause a serious accident and unnecessary scalding of the skin on face or hand or for that matter certain parts of your body). Mix the milk with the jak, curry leaves and rampe return to the stove allow simmering and just swirl it around to get mixed. Remove from the stove and leave aside. Heat a pan with the oil add the sweet cumin, mustard, garlic and red chili allow bit of browning now add the curry and chili powder keep mixing with the spoon. Add the green leaves to the temper; allow cooking, but retaining the green colour. Now add the jak curry, remove from stove add salt and pepper to taste.