Jackfruit and potato curry (Panasa Katha tarkari)/ (kathaler tarkari)

 

Ingredients:

 

1/2 medium-size raw Jackfruit - cleaned and cut into cubes

1 medium-size potato peeled and cubed

2 big Onion finely chopped

1 Tomato cut into cubes

1 tsp cumin seeds, 1 bay leaf

1 small cinnamon stick(dalchini) and 2 green cardamoms (ilaichi)

1 tbsp Ginger Garlic Paste

1 tsp garam masala

1 tsp Turmeric Powder

1 tsp Red Chili Powder

3 tbsp vegetable Oil

 

Preparation :

1: Put pressure cooker or kadhai on the stove on medium flame.

2: Heat the 3 tbsp. vegetable oil. Add a spoon of sugar for color.

3: Once the sugar caramelizes, add cumin seeds(jeera) and let it splutter. Add the onion, and whole spices(cinnamon stick, bay leaf, and ilaichi).

4: Add a tsp salt so that the onions will become soft faster. Add the ginger-garlic paste and let it fry for 5 minutes with intermittent stirring.

5: Add the tomatoes and fry them until they become soft. Add the turmeric and chili powder.

6: Add the jackfruit and potato cubes and mix them well so that all spices blend with the vegetables well.

7: Add salt and sugar to taste. Add the garam masala.

8: cover and cook for 15 minutes until the jackfruits are well done. If you are cooking on the pressure cooker, 2 whistles are good enough for the jackfruits to become soft and tender.

9: Garnish with coriander leaves. 

 

Jackfruit curry is ready to serve with white rice or roti or chapati.