jackfruit curry

Ingredients:

• Salt to taste
• 3 green cardamoms
• 1/2 tsp garam masala
• 1 tsp Coriander powder
• 1/4 tsp turmeric power
• 1 Bay leaf
• 2-3 tbsp mustard oil
• 2 medium sized tomatoes, 2 green chillies, 1/2" piece ginger and 5 garlic cloves ground together
• 1/2 tsp kashmiri Red chilli powder
• 4 medium sized onions Peel and grind into a paste
• 1 tsp Cumin powder
• 1/4 tsp ground red chilli
• 1 tsp Cumin seeds
• 250 gms Jackfruit
• 1 tsp kasuri methi (Dried fenugreek leaves)

Method:

1. Put 1 tbsp oil in a pan and fry jackfruit pieces till golden brown, turning from both sides so they get even fried (optional. You can use them without frying as well)
2. In a pressure cooker, pour 2 tbsp oil and heat till smoking point. Add Bay leaf, cardamoms and Cumin seeds. Let them crackle.
3. Once crackling stop, add onions and stir fry on medium flame till they are nicely browned and caramalized
4. Add tomato mix and a little Salt, stir fry till oil seperates and water is completely evaporated
5. Add all spices (except garam masala and kasuri methi) along with Salt. Mix, add jackfruit, mix and stir fry for a couple of mins.
6. Add garam masala and kasuri methi. Mix and add water as per required consistency. Close the lid, give 2 whistles, cook further for 4-5 minutes in pressure on low flame. Turn off flame and let it de-pressurise on its own.
7. Transfer to a bowl, garnish with fresh green coriander and serve with chapati or parantha