This is an uncommon Jackfruit Curry preparation, using a special Indian Masala to make it spicy. This curry preparation is especially popular in the coastal regions of India.
Ingredients
2 ½ Cups Raw tender Jackfruit pieces
½ Cup Green Peas boiled
2 Table spoon Oil
½ Tea spoon Turmeric Powder
2 Tea spoon Red Chili Powder
2 Table spoon Coriander Leaves (chopped)
Salt as per taste
For the Curry Masala
3 Medium size Onion (finely chopped)
5 Green Chilies (chopped)
1 Tea spoon Ginger (chopped)
1 Tea spoon Cumin Seeds
1 Cup Coconut (greated)
4 Cloves
4 Pieces Cinnamon
7 Black Pepper Corn
1 Table spoon Oil
3 Medium size Tomatoes (chopped)
Preparation
Cook Jackfruit pieces in a cup of Water with a salt.
For the Curry Masala
Heat one table spoon Oil in a Kadhai and then add Cummin Seeds, Cloves, Cinnamon, Black Pepper Corn and fry for a minute. Then add Onion and fry for a minutes and add Green Chilies, Ginger, Coconut and fry for two-three minutes on a slow flame. Remove from flame and then make a fine paste.
Heat 2 table spoon Oil in a Kadhai, add Masala Paste, and fry until Oil separates. Add Tomato, Turmeric Powder, Red Chili Powder and fry for two-three minutes. Then add cook Jackfruit pieces some Water, mix it well and cook until the Gravy is thick. Then add Salt, cooked Green Peas, mix it well. Garnish with Coriander.
Serve hot with Chapattis.
