Gudok

Boil the jackfruit seeds in salted water for 15 minutes until tender. Peel and roughly crush them. Set aside.

Peel and cube the taro root. Prepare the banana flower by removing the outer purple petals and chopping the inner florets, soaking in salted water to prevent browning.

Soak the dried fish (berma) in warm water for 10 minutes to soften and reduce saltiness. Drain and roughly shred.

Heat mustard oil in a clay pot or heavy pan over medium heat until it smokes lightly. Add sliced onions and fry until translucent.

Add crushed garlic and grated ginger, sauté for 1–2 minutes.

Add the taro root and banana flower pieces, stir to coat with the oil and aromatics.

Add the shredded dried fish and mix well. Cook for 3 minutes.

Add the crushed jackfruit seeds, slit green chillies, turmeric, and salt. Pour in water.

Cover and cook on medium-low heat for 10–12 minutes, stirring occasionally, until all vegetables are tender and the mixture comes together as a thick, mashed consistency.

Mash lightly with the back of a spoon to combine everything. Serve hot with steamed rice.