Kanthal curry
INGREDIENTS:
One small raw Jackfruit: cut in small pieces
2 medium potatoes: cut in cubes
1 big tomato
For the Masala:
1 big onion paste
1 and ½ teaspoon ginger garlic paste
1 teaspoon turmeric powder
1 and ½ teaspoon chili powder
½ teaspoon garam masala powder
1 big bay leaf
1 piece cinnamon
1-teaspoon black pepper: coarsely ground
3 pieces cloves
Salt to taste
4-teaspoon oil
INSTRUCTIONS:
- First boil the jackfruit chunks in lightly salted water with ½ teaspoon turmeric until tender.
- Heat 1-teaspoon oil in a kadhai and lightly fry the potatoes with salt till light brown in colour. Keep them aside.
- Again heat 3-teaspoon oil and put the bay leaf, clove, Pepper and cinnamon. When they start to sputter add the onion paste, turmeric, salt and chili powder.
- Fry on a low heat. When the onion is half done add the ginger garlic paste and again fry on low flame till oil separates at the sides.
- Now put the chopped tomato, mix well and cover. After 5 minutes check if the tomato is cooked. Mix everything together with your spatula.
- At this point add the boiled Jackfruit and potatoes. Give everything a good stir so that the veggies are coated with the fried spices.
- Cover and let it absorb the aroma for 2 minutes. Add hot water to it, check the seasoning, cover and let it cook till the Jacfruit is soft.
- Once the water evaporates, sprinkle the garam masala powder and serve with steamed rice.
Source: ahomemakersdiary
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