This is a delicious preparation that is awesome with chapatti, but is good with boiled rice too.
Ingredients
Cut the tender jackfruit horizontally into two and vertically into four pieces. You need to smear the knife and your hand with oil to prevent the sap from sticking. Remove the skin and the central hard core and cut into large pieces. Pressure cook these pieces with water, salt and a teaspoon of oil for about 5 minutes. Cool, open, drain the water. These pieces can be stored in the refrigerator for 4, 5 days and used to make different preparations
3 cups of this boiled tender jackfruit cut into smaller pieces.
2 large onions peeled and thinly sliced
2 tbsps mustard oil
½ tsp mustard seeds
1 bay leaf
3 cardamoms
½ tsp pepper corns
3 red chillies, each broken into 2 or 3 pieces
1/3 tsp turmeric powder
1/3 tsp red chilli powder
1 tsp coriander powder
¼ tsp garam masala powder
1 cup water
Instruction
-Heat the oil with mustard seeds. When the seeds splutter, add the chopped onions and reduce the flame. Keep stirring in between.
- When the onion is slightly cooked and transparent, add the bay leaf, cardamoms, pepper corns, broken red chillies, the masala powders and salt. Mix well.
-Add the cooked jackfruit pieces and water.
Bring to boil and reduce the flame. Simmer for 10 minutes and remove from fire.
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