Ingredients
2 cups chopped raw jackfruit pieces
Salt to taste
Jaggery to taste (optional)
Chopped coriander leaves
For the masala paste:
2 tsp oil
1/4 tsp methi/fenugreek seeds
3 tsp daniya / coriander seeds
2 tsp urad dal
6 dry red chillies (byadgi chillies)
1 tsp jeera/cumin seeds
1/2 tsp hing / asafoetida
1 green chilli
1 sprig of curry leaves
2 tblsp grated fresh coconut
Roast the above in oil till all the spices turn aromatic and brown.
Grind the above-roasted ingredients with 3/4 cup fresh coconut gratings, Make a smooth paste and keep aside.
For the tempering:
3 tsp coconut oil or any other refined oil
2 tsp mustard
2 sprigs of curry leaves
1 tsp hing / asafoetida powder
Procedure
Wash chopped jackfruit pieces, add 1/2 tsp turmeric powder, salt to taste, one slit green chilli, 1 cup water and cook in cooker for 2-3 whistles
Transfer the boiled jackfruit pieces in a vessel, add 1/2 cup boiled toor dal,2 tblsp tamarind extract, jaggery, salt, ground masala paste
Mix well, add water and adjust the consistency of the gravy as per your taste
Let it boil for 10 mins, turn off the flame
Garnish with the chopped coriander leaves
Temper with the ingredients mentioned
Serve hot with hot rice and papad.
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