1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp nigella seeds
2 bay leaves
2 dried red chilies
1 small onion chopped
5 cloves of garlic chopped
1 inch ginger chopped
1 tsp coriander powder
1/2 tsp turmeric
1/4 tsp black pepper
2 medium tomatoes pureed or 1.5 cups puree
1 20 oz can green Jackfruit drained and rinsed (see the first part of the post for availability details)
1/2 to 3/4 tsp salt or to taste
1 to 1.5 cups water .
Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jackfruit. Mix. Cover and cook for 15 minutes.
Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
Add water, cover and cook for 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. Garnish with cilantro and serve.
Served with Organic Wild Rice .
Source - Veganricha.com
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