Name: Jackfruit veggy in Mint Gravy recipe by Sangeeta Sethi at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Jack fruit 500g chopped into medium sized Chunks; Onion medium sized 2 chopped into small pieces; Tomatoes four chopped into small pieces; Garlic 4 flakes grated.; Ginger one inch long grated.; Curd 100ml; Mint leaves 200 g; Tomato sauce 2 table spoons.; Vegetable oil 4 table spoons for sauteing the gravy; Vegetable oil for shallow frying the Jack fruit chunks 6 table spoons .; Salt as per taste; Kashmiri powder 1 table spoon; Turmeric powder 1 tablespoon; Kitchen king masala powder one table spoon; Jeera whole 1 table spoon; Dhania powder 1 table spoon; Green chillies 2 medium sized

ABOUT Jackfruit veggy in Mint Gravy RECIPE

Jackfruit commonly known as kathal in Hindi is slightly underestimated vegetable mostly common in northern india ..but these days it is being made in every part of India with lot of variations..My Recipe is innovative and the basic essence is drawn from Northern India only .i had learnt making of this recipe from my part time maid who got me tasted one day from her tiffin ..Trust me i loved her soul ful veggy and learnt from her the basic recipe which i later modified myself and kept on trying its new innovative variants. In my recipe the kathal is infused in the mint gravy..which you would truly appreciate when you will make this lip smacking recipe.

Ingredients Serving: 4

Jack fruit 500g chopped into medium sized Chunks
Onion medium sized 2 chopped into small pieces
Tomatoes four chopped into small pieces
Garlic 4 flakes grated.
Ginger one inch long grated.
Curd 100ml
Mint leaves 200 g
Tomato sauce 2 table spoons.
Vegetable oil 4 table spoons for sauteing the gravy
Vegetable oil for shallow frying the Jack fruit chunks 6 table spoons .
Salt as per taste
Kashmiri powder 1 table spoon
Turmeric powder 1 tablespoon
Kitchen king masala powder one table spoon
Jeera whole 1 table spoon
Dhania powder 1 table spoon
Green chillies 2 medium sized

Instructions

I purchased the chopped Jack fruit into chunks along with its seeds from the market itself...
Wash the Jack fruit chunks along with their seeds and pat dry .
Now in a wok add Mustard oil...heat it on high flame and pour the Jack fruit into it .. You can use any oil but I have used here mustard oil to give the pungent smell to the veggy.
Shallow fry them till they turn light golden .keep them aside.
Now in a pressure cooker add vegetable oil ..Here now I have not used the mustard oil ..heat the oil and add jeera ..Allow them to splutter.
Add grated ginger and garlic and stir them throughly till the raw smell goes..
Add chopped onions and caramalise them till they turn golden brown .
Add chopped tomatoes .. Let them become tender..
Add turmeric powder , Kashmiri powder , dhania powder and allow the spices to infuse in the paste ..
Add curd also ..Allow the curd also to infuse with all spices..
Meanwhile make a smooth paste of mint leaves and green chillies in the blender ..keep it aside
Now add all the fried chunks into the sauteed gravy ..mix them throughly .. Along with it pour this mint paste and stir all the ingredients properly.
Add little water .Add salt also at this stage because if you add the salt before or right in the beginning the curd may splutter...
Cover the veggy with the pressure cooker lid and give one whistle only.
Open the veggy after one whistle and now add tomato sauce...
You will not only get fine aroma but amazing taste too ..
Your dish is now ready... Serve it with laccha paranthas preferably ..
Enjoy my innovative Jack fruit veggy in the digestive aromatic delicious mint gravy .

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