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Jackfruit Cooked With Garam Masala

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  Jackfruit 500 Gram, chopped
  Onions 200 Gram, finely chopped
  Tomatoes 200 Gram, finely chopped
  Green chillies 6 , finely chopped
  Fresh coriander 1⁄2 Cup (8 tbs), finely chopped
  Dry ground copra 100 Gram
  Kashmiri chillies 10 , ground fine
  Coriander seeds 1 Tablespoon
  Cinnamon powder 1⁄2 Teaspoon
  Clove powder 1⁄2 Teaspoon
  Black pepper powder 1 Tablespoon
  Rice powder 3 Tablespoon
  Curd 100 Gram
  Sugar 2 Teaspoon
  Freshly chopped coriander 1⁄2 Cup (8 tbs)
  Curry leaves stem 3
  Salt To Taste
  Oil 1 Tablespoon

Heat 3 tablespoons of ghee in a heavy bottomed pan and cook the onion till soft. Add the chopped jackfruit and lower the flame and add the ground kopra, the whole coriander seeds and curry leaves and allow to cook till the jackfruit is tender. If needed, add half a cup of water or as much as needed.
When the jackfruit is softened, add the tomatoes, green chillies and coriander and stir for 7 minutes. Then add the Kashmiri chillies, ground fine in a little water, the coriander seeds, the cinnamon, cloves and black pepper powders. Allow to simmer till the gravy dries up.
Whip the curds with sugar and the rice powder and gently stir it into the jackfruit mixture. Stir for 7 minutes over a low flame and allow to simmer for another 7 minutes.
Serve sprinkled with fresh coriander.

Recipe Summary

Side Dish

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