First of all, the jackfruit seeds and the runner bean seeds need to be boiled soft before you can use them in a dish. Take a pot, put the jackfruit seeds in it and add water for boiling. Cover the pot with a lid and bring the water to a boil. You can leave them for the next twenty minutes.

While the jackfruit seeds are boiling, you can wash the tomatoes, put them in a blender and thus make puree out of them. Wash the bell peppers as well and cut them into small pieces. Peel the ginger and cut it into very fine pieces. As a last step of preparation, you can wash the green peas.

When the jackfruit seeds have been in the boiling water for about twenty minutes, you can add the seeds of the runner beans, stir once and then close the lid again. They need to boil together for another ten minutes. Try, after this time period, to mash one of each seeds with your fingers. It should easily be mashed. If it needs more time, don’t worry and just let it boil some longer time. Once they are ready, take them out of the water.

Now you can heat up the oil in a deep pan or a non-stick pot. When it is hot, add cumin seeds, garam masala, coriander powder, turmeric powder and the finely cut ginger. Stir and keep on stirring so that the spices don’t burn while they get hot and develop their aroma. Once they have slightly changed colour, you can add the peas, stir once to mix the spices in and add the sweet corn. Put a lid on the pot and let it get cooked at medium heat for the next five minutes.

After this time period, lift the lid and stir. Add the boiled seeds and mix them well into the rest. Add the bell pepper pieces, stir and place the lid back on onto your pot.

Again after five minutes, add the tomato puree in the pot, sprinkle some salt on top and stir again. Let the vegetable dish boil for the next five minutes and stir from time to time. At the end you just need to add the yoghurt, let it get warm and switch the stove off after about one minute.

Now you are done – enjoy!