Tender Jackfruit Thoran

 

Ingredients

2 cups finely cut tender jackfruit chunks that have been skinned and pressure cooked for 4 minutes

Salt to taste

1 tbsp oil

¼  tsp mustard seeds

1 red chilli broken to pieces

1 tbsp finely cut onion

A few curry leaves

To grind

¾ cup grated coconut

1/3 tsp turmeric powder

¼ tsp red chilli powder

½ tsp cumin seeds

3 flakes of garlic

Instruction

-          When I get a tender jackfruit I skin it, cut into big chunks and pressure cook for 4 minutes with a little water. The water is then drained and the jackfruit pieces are refrigerated to be used in various preparations. They stay fresh for up to a week.

-          For making thoran, a few of these pieces are cut into very fine pieces.

-          Grind all the masalas with the grated coconut and keep aside.

-          Heat oil with the mustard seeds, when they splutter, add the broken red chilli pieces, then the curry leaves and cut onion, keep stirring.

-          When the onion turns brown, add the cut jackfruit, salt, sprinkle some water and keep on low flame for 3 to 4 minutes, then add the ground coconut and cover.

-          After two minutes, open, stir nicely and remove from fire. Serve with steamed rice and dal.