Posted by: Mala D
Bongs look forward to the summer for mango & jackfruit! Said to be a vegetarian's equivalent of a non-veg dish, it's even eaten as a fruit in it's ripe form! Still peeling & chopping it can be a chore. Either choose a baby/tender kanthaal which has a less thickened skin & more of fleshy part than seeds & other avoidable stuff or pay your green grocer extra to do it for you (mine does it for free but that's because the prices are already inflated!), or oil your hands & your sharpest knife & just do it!
Ingredients:
Jackfruit: 750gms
Potato: 2 medium-sized
Onion: 2 large ones
Ginger: 2 inches
Garlic: 4-5 cloves
Yoghurt: 200 ml full cream( not sour)
Mustard/refined oil: 6 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Corriander powder: 2 tsp
Salt: to taste
Sugar: a pinch
Whole garam masala:
Green cardamoms: 4-5 nos
Cloves: 4-5
Cinnamon: 3 inch stick
Bayleaf: 2 nos
Peppercorns: 5-6
Cumin seeds: 1/2 tsp
Water: for the gravy
Method:
Peel & chop the jackfruit into 3 inch pieces each. Wash & boil in a saucepan with a little water for 10-15 minutes. Throw out the water (that takes care of the stickiness) & keep the jackfruit aside.
Peel & chop the potatoes in big chunks. Wash & keep aside.
Roughly chop one onion, ginger & garlic & puree them in the mixer.
Finely chop the other onion.
Heat oil in a pressure cooker & fry the potatoes well. Take them out. Fry the jackfruit in batches till light golden & take them out.
Now temper the oil with the whole garam masala & add the chopped onion. Fry a while & then mix in the pureed masala. Keep stirring so it doesn't stick to the surface. Add a little salt, it speeds up the frying. When the paste leaves oil, lower the flame, whisk the yoghurt in a bowl & add all the spices & salt. Mix it well & dilute with a little water. Add to the masala & keep mixing it throughout. When it's done, add the jackfruit & potatoes & continue frying for about 5-8 minutes. Now add two glass of water. Check the salt & add a pinch of sugar. Put the lid on & increase the flame. Let cook till two whistles. Close heat & let it simmer in the heat of the pressure cooker. Serve hot with rice.
Bongs look forward to the summer for mango & jackfruit! Said to be a vegetarian's equivalent of a non-veg dish, it's even eaten as a fruit in it's ripe form! Still peeling & chopping it can be a chore. Either choose a baby/tender kanthaal which has a less thickened skin & more of fleshy part than seeds & other avoidable stuff or pay your green grocer extra to do it for you (mine does it for free but that's because the prices are already inflated!), or oil your hands & your sharpest knife & just do it!
Jackfruit: 750gms
Potato: 2 medium-sized
Onion: 2 large ones
Ginger: 2 inches
Garlic: 4-5 cloves
Yoghurt: 200 ml full cream( not sour)
Mustard/refined oil: 6 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Corriander powder: 2 tsp
Salt: to taste
Sugar: a pinch
Whole garam masala:
Green cardamoms: 4-5 nos
Cloves: 4-5
Cinnamon: 3 inch stick
Bayleaf: 2 nos
Peppercorns: 5-6
Cumin seeds: 1/2 tsp
Water: for the gravy
Method:
Peel & chop the jackfruit into 3 inch pieces each. Wash & boil in a saucepan with a little water for 10-15 minutes. Throw out the water (that takes care of the stickiness) & keep the jackfruit aside.
Peel & chop the potatoes in big chunks. Wash & keep aside.
Roughly chop one onion, ginger & garlic & puree them in the mixer.
Finely chop the other onion.
Heat oil in a pressure cooker & fry the potatoes well. Take them out. Fry the jackfruit in batches till light golden & take them out.
Now temper the oil with the whole garam masala & add the chopped onion. Fry a while & then mix in the pureed masala. Keep stirring so it doesn't stick to the surface. Add a little salt, it speeds up the frying. When the paste leaves oil, lower the flame, whisk the yoghurt in a bowl & add all the spices & salt. Mix it well & dilute with a little water. Add to the masala & keep mixing it throughout. When it's done, add the jackfruit & potatoes & continue frying for about 5-8 minutes. Now add two glass of water. Check the salt & add a pinch of sugar. Put the lid on & increase the flame. Let cook till two whistles. Close heat & let it simmer in the heat of the pressure cooker. Serve hot with rice.
This is a favorite of mine. To me it tastes better than meat any day.
ReplyDeleteI second this
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