Raw jackfruit and Malabar Spinach Curry

Ingredients

2 cups finely chopped Malabar spinach / basale soppu / vaali

1 cup raw jackfruit / kadgi / halasina kaayi cut into chunks

Salt to taste

For the masala paste:

1 cup fresh coconut gratings

chickpea size tamarind

5 byadgi / kashmiri chillies roasted in 1/2 tsp oil

Grind the above ingredients adding water, into a fine paste

For the tempering:

6 tsp oil

10 crushed garlic cloves

Procedure

• Wash the veggies well and cook in cooker with 1/2 cup water and a little salt

• Transfer the cooked veggies to a vessel, add the ground masala. Add water and adjust the consistency of the gravy (semi-thick)

• Let the curry boil for 10 mins and turn off the flame

• In a small pan heat oil, add the crushed garlic and fry till it turns brown in colour

• Add this tempering to the prepared curry and mix well

• Serve hot with hot rice and enjoy.

• You can also have this with dosa or idli.