Ingredient:
Raw jackfruit Peeled and cut into small cubes 500 grams
Curry leaves to taste
¼ tsp Turmeric powder
1 tbsp Coriander seeds
8-10 Cloves
3-4 Dried red chillies
1 inch Ginger
8-10 Garlic cloves
½ cup Scraped coconut
1 tbsp Tarmarind pulp
4 tbsp Coconut oil
2 Green chillies
1 tsp Mustard seeds
20-25 Curry leaves
1 cup Chopped onions
1 cup Fresh tomato puree
Method:
Heat plenty of water in a deep non-stick pan, add jackfruit cubes, salt and turmeric powder, cover and cook.
Dry roast coriander seeds, cumin seeds and cloves in a small non-stick pan till fragrant.
Break red chillies, remove seeds and put into a mixer jar. Add ginger, garlic cloves, roasted spices, coconut, tamarind pulp and a little water and grind into a smooth paste.
Heat coconut oil in another non-stick pan. Slit green chillies.
Add mustard seeds and curry leaves to the hot oil and let the seeds splutter.
Add onions and sauté till golden. Add green chillies and tomato puree and continue to sauté till oil separates.
Drain the jackfruit cubes from the water and add to the second pan and mix. Add ground pate and mix well. Rinse the mixer jar with 1 cup water and add to the pan and mix well. Adjust salt.
Cover and cook on low heat for 10-15 minutes.
Serve hot with rice or chapatti.
Raw jackfruit Peeled and cut into small cubes 500 grams
Curry leaves to taste
¼ tsp Turmeric powder
1 tbsp Coriander seeds
8-10 Cloves
3-4 Dried red chillies
1 inch Ginger
8-10 Garlic cloves
½ cup Scraped coconut
1 tbsp Tarmarind pulp
4 tbsp Coconut oil
2 Green chillies
1 tsp Mustard seeds
20-25 Curry leaves
1 cup Chopped onions
1 cup Fresh tomato puree
Method:
Heat plenty of water in a deep non-stick pan, add jackfruit cubes, salt and turmeric powder, cover and cook.
Dry roast coriander seeds, cumin seeds and cloves in a small non-stick pan till fragrant.
Break red chillies, remove seeds and put into a mixer jar. Add ginger, garlic cloves, roasted spices, coconut, tamarind pulp and a little water and grind into a smooth paste.
Heat coconut oil in another non-stick pan. Slit green chillies.
Add mustard seeds and curry leaves to the hot oil and let the seeds splutter.
Add onions and sauté till golden. Add green chillies and tomato puree and continue to sauté till oil separates.
Drain the jackfruit cubes from the water and add to the second pan and mix. Add ground pate and mix well. Rinse the mixer jar with 1 cup water and add to the pan and mix well. Adjust salt.
Cover and cook on low heat for 10-15 minutes.
Serve hot with rice or chapatti.
