To begin making the Kadgi Chakko Recipe, firstly we will cut the raw jackfruit

In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil

This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free

Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit

Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water

Next place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat

Allow the pressure to release naturally

Drain any water from the jackfruit and set aside

Gently shred the jackfruit pieces

You do not want to completely mash it or break it

We still want some chunks in the vegetable

In a small saucepan, add oil and heat iti on medium flame, add the coriander seeds and urad dal until lightly fried and it releases a good aroma

Take care not to burn them; just lightly roasted

Transfer them in a small blender jar along with grated coconut and tamarind

Blend to a very coarse paste

In a deep kadai, heat on oil on medium flame, add the mustard seeds and once it starts to sputter add the curry leaves and fry for a few seconds till crisp

To this add the ground coconut masala and shredded jackfruit, add salt to taste along with jaggery and mix gently

Sprinkle some water and cook till heated through and the jackfruit coconut masala is fairly dry

Keep stirring in between and once it becomes fairly dry, turn off the flame

Serve Kadgi Chakko Recipe along with Steamed Rice, Mooga Ghushi, Solkadhi and Chapati for an everyday meal

For an Indian Diabetic Meal, serve this Kadgi Chakko along with Karnataka Style Ragi Ujju Rotti Recipe and Dal Vangi Recipe and Mooli Raita Recipe for a complete meal