Ingredients

• 900 gms. baby jackfruit
• 225 gms. ghee
• 4 cloves
• 4 black peppercorns
• 1 black cardamom
• 2 green cardamom
• 1 medium onion, peeled and finely chopped
• 2 bay leaves
• 6 tbsp - tomato puree
• 4 tbsp - yoghurt
• 1 tsp - turmeric powder
• 1 tsp - red chilli powder
• 300 ml. water
• salt
• 1 tbsp - garam masala
• For the paste:
• 1 medium onion, peeled and chopped
• 8 garlic cloves, crushed
• 15 gm root ginger, crushed
• 1 tbsp - coriander seeds

How to Make Kathal shorwedaar (Jackfruit Curry)

• Using a greased knife and greased hands, clean the jackfruit and cut it into medium-sized pieces.
• Heat ghee in a flame-proof casserole and fry the fruit with the cloves, peppercorns and cardamom until it is golden brown.
• Lift the fruit from the pan with a slotted spoon and set it aside.
• Fry the onions in the ghee left in the pan until golden and add the bay leaves, tomato puree, yoghurt, turmeric and chilli powder.
• Make a fairly smooth mixture by grinding all the ingredients together and add this to the pan.
• Cook over a low heat until the ghee starts to separate.
• Add the jackfruit and cook, stirring for 5 minutes.
• Stir in the water, season with salt to taste and bring the mixture to the boil.
• Transfer the dish to a preheated oven and bake at 180 degrees C or 350 degrees F for about 1 hour or until the jackfruit is tender.
• Sprinkle with garam masala before serving.