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Thursday 31 December 2015

Spicy Green Jackfruit Curry

          This spicy Green Jackfruit Curry is a great side dish with either rice or chapattis. I have added some store bought Maggi bhuna masala, that I purchased during my recent visit to India. Along with it went some tomato ketchup and a fair amount of red chili powder as I wanted it really spicy. 

          To cut down the spicyness and make it more chatpata and tangy, just add a dash of lime. It really tastes yummy and delicious. I prepared it dry but if some gravy is needed, add required amount of water. So check out the step by step pictorial recipe to prepare it.

  • 1 small Kathal (Green Jackfruit), cut into big chunks
  • 1/2 cup frozen green peas
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 3 onions, chopped
  • maggi bhuna masala pack
  • 1 tomato, chopped
  • 1 tbsp. tomato ketchup
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • handful of coriander leaves, chopped

          Pressure cook the jackfruit pieces in enough water for 3 whistles. Drain and cut them into small cubes.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add the onion and fry till light brown. Then add the tomatoes and cook till it is slightly mashed. 

          Add the bhuna masala, tomato ketchup, red chili powder and turmeric powder. Fry till oil separates.

          Now add the boiled jackfruit cubes, green peas and salt. Mix everything well and saute on a medium flame for 2-3 minutes. 

          (Do not add any water). Add the coriander leaves and combine well. Serve as a side dish with either rice or chapattis.

   Heat oil & temper with cumin seeds, cinnamon, cardamoms 
& cloves. Saute for a few seconds.

Add onion & fry till light brown.

Add tomatoes & fry till it is mashed.

Add bhuna masala, followed......

....by turmeric powder, red chili powder & tomato ketchup.

Add boiled jackfruit, green peas & salt. Combine well.

Saute on a low flame for 2-3 minutes. Do not add any water.

                                Add coriander leaves & mix well. 

Serve as a side dish with either rice or chapattis.

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