Jackfruit Cooked With Garam Masala
|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|
|Freshly chopped coriander||1⁄2 Cup (8 tbs)|
|Curry leaves stem||3|
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.