Course : Main

Cuisine : Indian

Servings : 4-5 persons

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time : 40 minutes

Ingredients:

• 500 gms baby jackfruit

• 1 big onion chopped finely

• 3 tomatoes puréed

• 2 green chillies cut in the center

• 1 tbsp chopped ginger

• 2 tbsp chopped garlic

• 1 bay leaf

• 1 inch cinnamon stick

• 2 green cardamom

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds )

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• salt as per taste

• some chopped coriander leaves

• 1/4 cup mustard oil preferred

Method:

1. Smear the knife and grease your palms with some oil.Then peel and chop the jackfruit into half inch cubes.

2. In a pressure cooker add some water with 1/4 tsp turmeric and salt then add the chopped jackfruit. Close the cooker and cook upto 1 whistle.

3. Once the pressure is released open the cooker and drain off all the water and keep the jackfruit cubes aside for future use.

4. Heat the mustard oil in a kadai and fry the boiled jackfruit for 4-5 minutes. Remove in a plate and keep aside for future use. In the same oil add bay leaf, cinnamon stick, cardamom, jeera and asefodita when it splutters saute the garlic and ginger then add the onions and cook till slightly brown in colour.

5. Add the tomato puree and cook on medium to low flame stirring at intervals for 5-10 minutes or till oil is seen on the sides. Then add the chilli and coriander powders, salt , green chillies and jackfruit with 1-2 cups water. Cover and simmer for 5 minutes till the gravy is semi thick and the jackfruit is well cooked in the masala. Add the garam masala and mix well.

6. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy sabzi with chapati, paratha or rice.