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Tuesday, December 28, 2010

Panasa Tarkari (Kathal ki Subzi/Jackfruit curry)

Cooking Time Required: 30-40 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( 1 no., small ), green peas ( 1 cup), onion ( 1 no., medium ), tomato ( 1 no., small ), potato ( 1 no., small ), garlic flakes ( 7-8 nos ), cinnamon ( 1 inch long ), cardamon ( 2 nos ), cloves ( 2-3 nos ), ginger-garlic paste ( 1 tbs ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), red chilli ( 1/2 tsp ), whole red chillis ( 4-5 nos), cumin seeds ( 1/2 tsp), salt, turmeric, oil.

Preparation: Peel and cut the onion into cubes. Grind the onion cubes, garlic, red chillis, cardamon, cloves and cinnamon into a smooth paste.

Cooking: Cut the jackfruit into small cubes. Boil with salt for 5-10 mins and drain the water.

Heat a wok. Add 6-7 tsp oil . Add turmeric and cumin seeds. When the seeds start
spluttering, add the paste along with chilli powder. Stir fry for 1 minute.

Add the ginger-garlic paste along with salt. Cook the paste till the oil separates . Add cumin and coriander powder and the potato cubes. Stir fry for 3-4 mins.

Add the boiled jackfruit and green peas. Stir for about 5-6 mins.

Transfer to a pressure cooker and add 2 cups water. Close the lid and allow for 2 whistles.

Remove from the stove and allow steam to escape.

Serve hot with rice or rotis.


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