|Gram dal||100 Gram|
|Garlic ginger paste||1 1⁄2 Tablespoon|
|Dry kashmiri chilies||8|
|Coriander seeds||1 Tablespoon , dried, coarsely ground|
|Sesame seeds||1 Tablespoon , broiled|
|Garam masala||1 Tablespoon (Prakash's)|
|Peppercorns||1 Teaspoon , coarsely ground|
|Fresh turmeric/1/2 teaspoon dried turmeric powder||1 Inch , dried|
|Amchur powder||1 Tablespoon|
|Curry leaves stem||3|
Skin the jackfruit with an oiled, sharp knife and oiled hands. Remove the fruit and cut each into two pieces after removing the seeds. Most people cook the seeds also but I don't do it.
Cook the fruit and the gram dal, which has been soaked for atleast one hour, in a pressure cooker. Add salt and two cups of water and the ginger-garlic paste. Allow to dry till tender.
Grind the masala with half a cup of water. Retain the water with which you have washed the grinding stone.
Place 3 tablespoons of ghee in a large dekchi. Add the curry leaves and allow to splutter. Then add the ground masala and lower the flame and allow to cook for 5 minutes. Add the cooked gram and jackfruit and taste for salt. Allow to simmer for 10 minutes.
Serve with rotis or rice.
Serving size Complete recipe
Calories 1634Calories from Fat 393
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 12.43 g62.1%
Trans Fat 0 g
Cholesterol 40.2 mg
Sodium 1965.5 mg81.9%
Total Carbohydrates 282 g94.1%
Dietary Fiber 43.94 g176%
Sugars 24.7 g
Protein 49 g98.3%
Vitamin A 84.7% Vitamin C 131.4%
Calcium 73.2% Iron 87%
*Based on a 2000 Calorie diet