Edichakka Thoran/Tender Jackfruit Thoran

Back home we have few jackfruit trees in our backyard so we get to eat a lot every summer  and  I never really missed eating this  until I moved to U.K. We eat all forms of this fruit, like the tender stage called Edi chakka, then the raw jackfruit and ripen one, even the seeds of the jackfruit !! We even cook some dumplings in jackfruit leaves which gives a unique flavour .

Once  in a month  I go to a Srilankan shop here where I get all Indian veggies,when I see all those fresh green veggies I go wild and end up buying a lottt, but after coming back I have a tough job, chopping and freezing it, but it makes my job easier for the rest of the week.Coming to my topic,on our last week's visit to that shop I was soo thrilled to see tender jackfruit/Edi chakka ,without even thinking I picked up one,had no idea how to cook it as I never bothered to watch my mom cooking it. Gave a ring to mum and she gave me instructions how to clean and cook it and so hereit  is  :)

Ingredients
Edi chakka - 1
Shallots -5-7
Garlic- 1 or 2pods
Grated coconut - 1/4 cup
Cumin seeds -1/2 tsp
Redchilly powder - 3/4 tbs
Turmeric powder -1/4 tsp
Salt
For tempering
Mustard seeds -1/2 tsp
Whole redchilly-1
Curry leaves- few
Oil

Preparation
Clean edichakka and peel the thick green outer skin till you find the white porous flesh.Chop it into big slices and pressure cook it with redchilly powder,turmeric and salt for 1-2 whistles.Once it is cooked gently mash it ,leaving the centre portion ( pillar kind of thing which holds it ). Make a coarse paste of grated coconut, garlic, shallots and cumin seeds.In another saucepan sputter mustard seeds, whole redchilly, curryleaves and add edichakka and coarse coconut paste cook it for 1-2 minute.