Jackfruit Seed Methi Curry Recipe
Vegan and Glutenfree curry
Servings: 4 people
Ingredients
For masala
- Coconut grating - ½ cup
- Tomato – ½ cup
- Ginger pieces - 1 tsp
- Asafoetida or hing - ½ tsp
- Green chili - 2 nos
- Cashewnuts (soaked) -2 tbsp
For gravy
- Jackfruit seed pieces (deskinned and pressure cooked) - 1 cup
- Methi leaves - ½ cup
- Refined oil - 1 tbsp
- Mustard seeds - ½ tsp
- Garam masala powder - 1 tsp
- Cumin powder - ½ tsp
- Fennel or saunf powder - ¼ tsp
- Turmeric powder - ¼ tsp
- Salt as per taste
- Lemon juice - 1 tsp
- Water as required
Instructions
- Take a mixer jar, grind grated coconut, tomato, ginger, asafoetida, green chili, soaked cashew. Make a fine paste and keep aside.
- Fry the methi leaves in very little oil for a minute on low heat and keep this aside for further use.
- Heat a pan, add oil, mustard seeds, saute well.
- Add ground paste, nicely fry the mixture.
- Add cumin powder, fennel powder, garam masala mix well.
- Add turmeric powder, salt as per taste, fried methi leaves. Mix well
- Next add the pressure cooked jackfruit seeds, water as required, cook until the curry thickens and jackfruit seeds absorb the masala.
- Add lemon juice, mix well. Serve hot with any Indian flat bread.
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Notes
For thickening, soaked melon seeds can be used instead of cashew nuts.
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