janavro n kadgi teppal ghassi with a tsp of coconut oil /Dried Hyacinth Beans with Raw Jackfruit cooked in Sichuan pepper coconut based gravy drizzled with coconut oil .

janavro n kadgi teppal  ghassi with a tsp of coconut oil /Dried Hyacinth Beans with Raw Jackfruit cooked in Sichuan pepper coconut based gravy drizzled with coconut oil . 

• Janavro  / Dried Hyacinth Beans  ..1/2  cup 
• Raw Jack fruit pieces - 1 cup 
• Grated Coconut ..2 cup's 
• Roasted dry red chilly ... 4 to 6 
• Tamarind - Tamarind seed size 
• Teppal /Sichuan Pepper ..8 to10 
• Coconut oil -2 tsp 
• Salt to taste 

Method



Soak Janavro  / Dried Hyacinth Beans overnight



Wash the jack fruit pieces .

Remove the seed of teppal /Sichuan pepper n Soak it in liltle water for 5 mts 
Pressure cook Janavro  / Dried Hyacinth Beans till cooked n not mushy   .

Pressure cook raw jackfruit pieces for 1 whistle adding little salt .

Grind grated coconut , roasted dry red chilly n tamarind to a fine paste ..remove this paste n add the soaked Sichuan pepper along with the soaked water n just grind for a second  . 
Add the ground paste n Sichuan pepper to the cooked stuffs n boil well .. Switch off n add oil n mix well  ..keep covered for  few minutes before  serving